Preheat the oven to 350°F.

Toss the tomatoes in a bowl with 1 tablespoon of the oil and spread them on a non-stick baking sheet. Roast them for 25 minutes or until they shrivel. Set aside.

In a small pot, melt the butter, remove from heat, add the lemon juice, zest and capers. Set aside.

Place flour in a bag or shallow dish; add salt and pepper to taste. Add the dried scallops to bag a few at a time and coat in flour; transfer to a plate.

Heat 3 tablespoons of the olive oil in a sauté pan. When oil begins to shimmer, add the scallops and cook about 2 minutes on each side or until crusty. Transfer them to a warm dish. Set aside.

In same sauté pan, heat remaining 1 tablespoon of olive oil and add garlic and press on it to flavor the oil; when it begins to turn golden, remove. Add spinach and cook over medium heat until spinach wilts.

To plate
Divide spinach between 4 plates. Divide and top spinach with scallops. Divide and add roasted tomatoes around plate. Ladle some of the butter sauce over the dishes and sprinkle them with thyme; add a lemon wedge for garnish.