DIRECTIONS
Bring a medium saucepan of salted water to a boil.
Add the orzo and cook as label directs.
Reserve 1/4 cup cooking water, then drain.
Transfer the orzo to a large bowl and add 2 TBSP. butter, the lemon zest, half of the lemon juice and 2 TBSP. of the reserved pasta cooking water.
Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen.
Cover to keep warm.
Pat the scallops dry; season with salt and pepper.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the scallops and cook until browned on the bottom.
Flip and cook until just cooked through, 1 to 2 minutes more.
Transfer to a plate; cover to keep warm.
Add the garlic to the skillet.
Cook, stirring until golden brown.
Add the wine, 1/4 cup water and the remaining lemon juice.
Cook until reduced by half, about 3 minutes.
Add the capers and the remaining butter; swirl to melt.
Stir in the parsley.
Add the arugula and tomatoes to the orzo and toss.
Serve with the scallops and pan sauce.
Serves 4.