Heat the oil in a large, non-stick skillet over medium-high heat. Add the mushrooms and cook 3 to 4 minutes. Add the scallops, garlic and thyme and cook until the scallops are just cooked through and the mushrooms are tender, about 2 to 3 minutes. Remove from the heat and add the lemon juice, salt and pepper. Divide the salad greens among plates; top with the hot scallop and mushroom mixture. Sprinkle with the carrots and red pepper; serve immediately.