Add the water and lemon juice to the skillet and simmer over moderate heat until reduced by one-third, about 3 minutes. Carefully add any accumulated scallops juices. Add the asparagus and simmer until heated through, about 1 minute. Remove the skillet from the heat. Add chives to the skillet and swirl in the butter until the sauce is smooth and creamy; season the sauce with salt and pepper. Transfer the scallops to plates. Spoon the sauce over the scallops and serve.