Step 1: Prepare the Scallops

1. Pat the scallops dry with paper towels to remove excess moisture, which helps achieve a golden crust.
2. Season both sides of the scallops generously with salt and black pepper.

Step 2: Sear the Scallops

1. Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the butter.
2. Place the scallops in the skillet, leaving space between each one. Avoid overcrowding to ensure even cooking.
3. Sear the scallops for 2-3 minutes on the first side, without moving them, until a golden crust forms.
4. Flip the scallops and cook for another 1-2 minutes, or until opaque and cooked through. Transfer to a plate and tent with foil to keep warm.

Step 3: Cook the Orzo

1. In a medium saucepan, heat olive oil or butter over medium heat. Add the onion and sauté for 3-4 minutes until softened.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the orzo pasta and cook for 1-2 minutes, stirring frequently, to toast the grains slightly.

Step 4: Add the Liquid

1. Pour in the chicken or vegetable broth and bring to a gentle simmer. Stir frequently and cook for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.

Step 5: Finish the Creamy Orzo

1. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, thyme, and nutmeg (if using).
2. Season with salt and black pepper to taste. Continue stirring for 2-3 minutes until the orzo reaches a creamy consistency.

Step 6: Assemble and Serve

1. Divide the creamy orzo among serving plates or bowls, spreading it out as a bed for the scallops.
2. Arrange the seared scallops on top of the orzo. Garnish with fresh parsley and serve with lemon wedges for a burst of brightness.