Remove the “catch” or side muscle from the scallops. Rinse the scallops under cold water and pat dry. Drizzle with olive oil and season with salt and pepper.
For the Sauce
In a small saucepan over medium heat combine the shallot, thyme and wine. (Never use “cooking wine.” Cook with a wine you would drink.) Simmer until the liquid is reduced by one-half, about 10 minutes. Strain into a blender bowl discarding the thyme and shallot.
Add the roasted red pepper, chicken stock, jalapeño and lime juice; process until smooth. Return the sauce to the stovetop and cook until reduced by one-third. Keep warm over low heat.
Prepare the grill for high-heat direct cooking. Place the scallops on the grill, close the cover and cook for two minutes. Using tongs, flip the scallops (if the scallop don’t release easily from the grill close the cover and cook another 30 seconds). Cook the scallops on the second side for another two to three minutes or until the scallops are opaque.
Transfer the scallops to a warm platter. Place a dollop of sauce atop the scallops and serve over mixed field greens.
