Trim the woodsy ends from the asparagus and discard.
Cut off the tips of the asparagus and place in a small bowl. Set the stems aside.
Place the rice in a bowl and cover with water. Swish the rice around and pour out the starchy water and repeat a couple more times to remove excess starch from the rice.
In a medium saucepan bring the rice and water to a boil. Add the lemon juice and asparagus tips. Cover and reduce to the lowest setting.
Gently simmer until the water has been absorbed, about 15 minutes. Remove from the heat and add the butter and mix until melted. Keep the rice covered and allow to sit for another 5-10 minutes. Fluff with a fork and add the parsley and chives.
Asparagus Purée
Melt butter in a medium skillet on medium low heat. Add the olive oil.
Add the garlic and sauté for 2-3 minutes until translucent but not browned.
Add the asparagus stalks. Season with salt and pepper and add thyme. Sauté for another 3-5 minutes stirring regularly until asparagus is soft but not browned.
Transfer to a blender and add the lemon juice and season with salt and pepper. Blend asparagus until puréed. Add cream if purée is too thick. Purée should be smooth and hold the spoon when scooped.
Pan Seared Scallops
Dry the scallops with paper towels. Season with salt and pepper.
In a large skillet heat the butter over high heat. Add the olive oil. Just when it begins to smoke slightly add the scallops and cook for approximately 3 minutes, until browned.
Using tongs to flip to the other side and cook for an additional 2-3 minutes, until browned.
To assemble, smear the purée on a plate, pile the rice on top of the purée and place scallops on rice. Enjoy!