In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
Add the orzo pasta to the boiling broth and cook according to package instructions, about 8-10 minutes, until tender. Drain any excess liquid if necessary.
Return the cooked orzo to the saucepan. Stir in the unsalted butter, half of the chopped parsley, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. Keep warm on low heat.
While the orzo is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the scallops on both sides with salt and freshly ground black pepper.
Once the oil is hot and shimmering, add the scallops to the skillet, making sure they are not touching. Sear the scallops without moving them for 2-3 minutes until a golden crust forms on the bottom.
Flip the scallops and sear the other side for an additional 1-2 minutes until opaque and cooked through. Remove scallops from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it.
Remove the skillet from heat and stir the garlic into the prepared orzo.
Divide the orzo evenly among four plates. Top each serving with the pan-seared scallops.
Garnish with the remaining chopped parsley and serve immediately.