Seared Scallops with Lemon Orzo

1/2 cup chopped onion
1 cup uncooked orzo
1 cup chicken broth
1/2 cup dry white wine
1/4 tsp. dried thyme
2 tbsp. chopped fresh chives
2 tbsp. fresh lemon juice
2 tsp. olive oil
1½ lbs. sea scallops
1/4 tsp. salt

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. Add scallops to pan; cook 3 minutes on each side or
until desired degree of doneness. Serve with pasta mixture.

4 servings