Pat scallops very dry with paper towels. Season with ¾ teaspoon kosher salt and black pepper right before searing.

Heat a large skillet on medium-high until very hot. Add 1 tablespoon oil, then 1 tablespoon butter. Place scallops in a single layer with space between them. Sear 2 minutes without moving. Flip and sear 60–75 seconds. Transfer scallops to a plate immediately.

Reduce heat to medium. Add 2 tablespoon butter to the same pan. Add 1 cup orzo and toast 60–90 seconds, stirring, until it smells lightly nutty.

Add ⅓ cup wine (or stock) and scrape up the browned bits from the pan.

Add 2 cups chicken stock and bring to a steady simmer. Cook 8–10 minutes, stirring often. As it thickens, add more stock ¼ cup at a time until the orzo is tender and creamy (usually 2 ½ to 3 cups total). Aim for creamy and glossy, not soupy.

Lower heat to low. Stir in ¾ cup heavy cream. Whisk in 1 teaspoon garlic powder and ¼ teaspoon nutmeg (optional). Simmer gently 2 minutes.

Stir in ½ cup Parmesan until smooth and glossy. If the sauce tightens, splash in 2 tablespoon stock. It should coat a spoon thickly.

Stir in lemon zest and 1 tablespoon lemon juice. Taste and add more lemon juice if needed. Season with salt and pepper to taste.

Add scallops back to the pan. Toss gently for 30 seconds just to warm through. Do not re-cook. Plate immediately. Garnish with parsley and an extra squeeze of lemon.