How to Make It
In a large saucepan, heat the olive oil. Add the coarsely chopped garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the thyme and stock and bring to a boil. Simmer over low heat until the garlic is very soft, about 30 minutes. Strain the broth into a heatproof bowl and wipe out the saucepan. Return the broth to the saucepan, season with salt and cayenne and keep warm.
Season the scallops with salt and cayenne and dust them with flour. In a large skillet, melt the butter. When the foam subsides, add the scallops and cook over moderately high heat, turning once, until browned and cooked through, about 6 minutes. Add the parsley, minced garlic and lemon juice to the skillet and shake to coat the scallops. Set 3 scallops in each of 4 shallow soup plates.
Return the broth to a boil. In a small bowl, whisk the egg with the vinegar; whisk the egg into the broth, whisking constantly. Spoon the broth around the scallops and serve right away.