Sea Scallops with Charred Vegetables

2 carrots, peeled and cut into 1 inch pieces
1 white onion, peeled and quartered
2 plum tomatoes, quartered
1 jalapeno, cut into slices
1 garlic clove, minced
EVOO
2 Tbsp lime juice
Salt and pepper
16 large sea scallops
2 Tbsp butter
1 sprig of fresh thyme

Place carrots, onion, tomatoes, jalapeno and garlic in a bowl.  Toss with 3-4 Tbsp EVOO.  Spread the vegetables on a cooking tray.  Broil on the lower shelf in the oven on low for 10-15 minutes or until the vegetables are softened and slightly charred.  Remove from oven.  Season with salt, pepper, and lime juice. 

Heat skillet on high heat with one Tbsp EVOO.  When all it hot, carefully add the scallops and season with salt an d pepper.  Sear on one side until a carmelized crust forms.  Flip the scallops and add the butter and thyme sprig to the pan.  Baste the scallops with the thyme butter until just barely cooked through.  Serve with vegetables.