Seared Scallops with Fresh Tomato-Basil Sauce and Orzo

Heat 2 tablespoons of oil in a 10-inch cast-iron skillet over medium-high heat. Add the onion; cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Add garlic; cook, stirring constantly, for 1 minute. Add tomatoes, 2 tablespoons basil, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes burst and release juice, 6-7 minutes. Continue cooking, stirring occasionally, until the sauce is slightly thickened, 1-2 minutes. Transfer to a bowl, cover and keep warm.Wipe the pan thoroughly. Dry the scallops with paper towels and season with the remaining 1/4 teaspoon salt and pepper. Heat the remaining 2 tablespoons of oil in a skillet over high heat. Add the scallops and cook until golden brown, about 1 minute and 30 seconds on each side. (Don't overcook it.)Prepare the orzo according to the instructions on the package; strain. Add the butter and parsley.Arrange the orzo on serving plates; top each with about 2/3 cup tomato sauce and 4 scallops. Sprinkle evenly with the remaining 2 tablespoons of basil.