Bring a large pot of salted water to a boil. Cook the orzo pasta according to package directions until al dente. Drain the pasta and toss with the fresh dill, lemon juice, feta, and a pinch each of salt and pepper.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes per side. Remove scallops from pan and set aside.

Add the remaining 2 tablespoons olive oil to the skillet, along with the honey, minced garlic, grated ginger, chopped jalapeño, and a pinch of cayenne pepper (if using). Cook for 1-2 minutes, or until the garlic is fragrant, being careful not to burn it.

Return the scallops to the pan. Add 2 tablespoons of butter and toss gently to coat the scallops in the sauce. Remove from heat and stir in fresh basil.

Divide the prepared orzo among serving plates.

Spoon the honey garlic butter scallops and any remaining sauce from the pan over the orzo. Sprinkle with chopped chives and fresh arugula for garnish.