Heat a medium saucepan over medium-high heat. Coat the pan with nonstick spray. Add the onion to the pan; sauté for 3 minutes.
Stir in the pasta, broth, wine and thyme; bring to a boil. Cover, reduce the heat, and simmer for 15 minutes or until the liquid is absorbed and the pasta is al dente.
Stir in the chopped chives and lemon juice. Keep warm.
PREPARE THE SCALLOPS:
In a large skillet, heat the oil over medium-high heat. Sprinkle the scallops evenly with salt and pepper. Add the scallops to the pan; cook for 3 minutes on each side or until desired degree of doneness.
Serve with the the pasta mixture.
Notes
If you are preparing this recipe as GLUTEN-FREE, be sure to use a brand of chicken broth that is known to be GF, and serve over a bed of quinoa or other gluten-free grain instead of pasta (or use gluten-free pasta).
The picture above shows an alternate pasta in the recipe: tubetti #62. If you sub this sort of pasta, you'll need to keep adding additional chicken broth until pasta tests done.