In a large 8-quart pot, bring broth to a simmer; add garlic and simmer for 1 minute. Add snap peas, asparagus and leek. Cook on medium-high heat for 5 minutes, covered, stirring occasionally. Stir in red pepper, thyme, 1 teaspoon of the garlic-pepper and 1/4 teaspoon of the salt. Cook, covered, 1 minute. Remove from heat.
Heat a large nonstick grill pan over medium-high heat. Brush both sides of scallops with olive oil and season with 1 teaspoon garlic-pepper and 1/4 teaspoon salt. Grill 2 minutes per side or until cooked through. Remove from heat.
Serve scallops with orzo and vegetables. Spoon some of the cooking liquid over the orzo, if desired. Sprinkle each serving with additional garlic-pepper, if desired.