1. In a large skillet, heat olive oil over medium-high heat until shimmering. Add tomatoes and salt, then toss to coat in oil. Cook 5 minutes without stirring to caramelize. Stir tomatoes. Cook 3 minutes more to blister.
2. Add crushed red pepper, onion, garlic, bay leaf, and thyme. Stir well to incorporate. 
3. Using the back of a spoon or potato masher, lightly crush tomatoes to release juices. Bring to boiling, reduce to a simmer. Cook, stirring occasionally until sauce has reduced, about 3 minutes more.
4. Stir in frozen scallops. Reduce heat to low; cover pan. Braise scallops for 8 minutes. Remove pan from heat, let stand covered 2 minutes more or until scallops are just cooked through and opaque throughout.

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