Mix chipotle powder in lime juice and let it sit and "bloom" for 5 to 10 minutes, then whisk it into the sour cream. Add salt to taste; cover and refrigerate until ready to use.
Prepare the CARAMELIZED SCALLOPS:
Arrange scallops on a cutting board with flat side down. Sprinkle the top liberally with parsley, salt and pepper.
Heat enough oil to cover the bottom of a large nonstick skillet until oil just begins to smoke. Reduce heat to medium high and place scallops seasoned side down. Do not disturb them for 2 to 3 minutes. This allows the naturally present sugars in the scallops to caramelize. Turn and sear on the opposite side for 1 to 3 minutes longer, depending on the size of the scallop.
Place scallops on fresh greens and drizzle with chili cream. Garnish with lemon slices and chives. Serve immediately.