Seared Scallops with Lemon Orzo

Ingredients     1/2 cup prechopped onion     1 cup uncooked orzo (rice-shaped pasta)     1 cup fat-free, less-sodium chicken broth     1/2 cup dry white wine $     1/4 teaspoon dried thyme     2 tablespoons chopped fresh chives     2 tablespoons fresh lemon juice     2 teaspoons olive oil     1 1/2 pounds sea scallops     1/4 teaspoon salt     1/4 teaspoon black pepper Preparation     Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.     Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.