In a medium saucepan, bring the vegetable broth to a boil.
Add the orzo pasta to the boiling broth, reduce heat to medium, and cook for 8-10 minutes or until tender, stirring occasionally.
While the orzo cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the chopped shallot and cook for 2-3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant, then remove the skillet from heat.
Drain the cooked orzo and transfer it to a large bowl.
Stir the cooked shallots and garlic into the orzo.
Add lemon zest, lemon juice, 2 tablespoons butter, chopped parsley, chopped basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the orzo. Mix well and keep warm.
Pat the scallops dry with paper towels to ensure a good sear.
Season the scallops evenly with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Add the scallops to the skillet in a single layer, making sure not to overcrowd them.
Cook the scallops without moving them for 2-3 minutes until a golden crust forms on the bottom.
Flip the scallops and cook for an additional 1-2 minutes until opaque and cooked through.
Remove the scallops from the skillet and let them rest for a minute.
Divide the orzo among four plates and top each with four scallops.
Serve immediately with lemon wedges on the side.