2) Pulse several times until all the ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into the food processor, while pulsing.
3) Taste and add salt and pepper, as needed. Remove the puree from the processor and add to a large frying pan over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce the heat to low.
1) Pat and dry the scallops with paper towels; lightly season with salt, pepper and cayenne.
2) Heat the olive oil and butter in a large frying pan over very high heat. In batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side.
3) Plate the scallops on a white rectangular plate, then lightly drizzle the plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.
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