At least 30 minutes before you begin cooking, place raisins in a small bowl and cover with 3 tablespoons Florio Sweet Marsala.
Spread flour on a plate and stir in salt and pepper, using a fork. Coat both sides of scallops with flour mixture.
Heat a heavy-bottomed skillet over medium flame. Add olive oil and butter, swirling the pan to coat the bottom evenly. When the butter is melted, add scallops to pan using tongs, and cook for 3 minutes, until bottom is browned. (If butter begins to burn, lower flame.) Turn scallops over and cook for 3 more minutes, until browned. Remove scallops and place them onto a plate lined with paper towels.
Add remaining ¼ cup Florio Sweet Marsala to skillet, stirring with a wooden spoon to deglaze the pan. Bring to a boil and allow to thicken slightly, about 2 minutes. Stir in raisins and their liquid, pine nuts and dried thyme. Add scallops back to pan, spooning a small amount of Marsala sauce over them.
Remove scallops to serving plate with tongs, and pool Marsala, raisins, and pine nuts around them.