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.
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|Serving Size: 1 Serving (1561g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1127 (48%)|
|Amt Per Serving||% DV|
|Total Fat 125.2g||167 %|
|Saturated Fat 59.8g||299 %|
|Monounsaturated Fat 43g|
|Polyunsanturated Fat 13.4g|
|Cholesterol 620.4mg||191 %|
|Sodium 1572.6mg||54 %|
|Potassium 4304.4mg||113 %|
|Total Carbohydrate 137.9g||41 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 137.9g|
|Protein 160.8g||230 %|
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Calories per serving: 2336
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