Per
http://homecooking.about.com/od/foodstorage/a/clamstorage.htm
Do not freeze clams in their shells. To freeze clams, shuck them,
being careful to save their liquid. Rinse with salt water (1
tablespoon of salt to 1 quart of water), and place in a container with
the reserved clam liquid and additional salt water so they are
completely covered. Frozen clams will last up to 3 months at 0 degrees
F. Thaw frozen clams in the refrigerator before using, and never
refreeze them.
While About.com is not always the best, in this case their information passes the gut test. Frozen clams certainly would be killed, and so wouldn't open upon steaming.
The thing about never refreeze is almost certainly a palatability issue, not a safety issue, as long as they stay in the safe zone (under 40 degrees F) and are not unfrozen for very long--but clams are highly perishable. I would exercise considerable safety.
Sadly, I found conflicting information saying freezing them in the shell is okay--but they didn't offer any detail at all, so I its hard to give credence to:
http://nchfp.uga.edu/how/freeze/clams.html
despite their being a university sponsored site.
Being conservative, I would cook then freeze.
If the slices are thin, you could bake/roast straight from frozen. I do believe the texture will be quite soft so use a parchment lined sheet if you wish to roast it. I like to brush a bit of miso mixed with honey on roasted eggplants.
Another option would be to lay it into a lasagna. I think this option is the most appealing. I wouldn't bother to thaw it if your slices are under half an inch thick.
If you sliced it only in half, such that you have two "boat" shaped halves, I would thaw it fully first. It'll take a while to thaw in such large pieces. Baba ganoush would be a good option in this case.
Best Answer
Since the original recipe does not say explicitly that the scallops should be cooked from a frozen state, you should thaw them in the refrigerator before making the dish. Do not precook them—just thaw them, and cook them as per the recipe.
You will also want to pat them dry with a paper towel or lint free towel, so that they are as dry as reasonably possible.