Place the shrimp, squid and scallops on a paper towel-lined baking sheet. Cover with another sheet of paper towel and lightly press down to remove any moisture.
In a large (14-inch/35cm) deep, frying pan, heat 1 tablespoon of oil and the butter over medium-high heat. Add the scallops. Cook for 2 minutes each side until brown; remove to a plate.
Heat the remaining 1 tablespoon of oil in the same pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Add the garlic and cook, stirring for 2 minutes until garlic is softened and fragrant.
Add the orzo pasta and stir to coat the pasta in oil. Add the vermouth and cook, stirring, until almost all the vermouth is absorbed. Add the broth, tomato, red pepper, salt and freshly cracked pepper. Bring to a boil the reduce the heat to medium-low. Cook, covered, stirring once during cooking for 5 minutes.
Add the shrimp and squid; stir. Cook, covered for 5 minutes, stirring once, until almost all the liquid is absorbed and the orzo is al dente.
Add the scallops; stir. Cook, covered for 2 minutes until the scallops are hot and most of the liquid in the orzo pasta is absorbed.
Add the basil and 1 1/2 cups of parmesan. Stir until well combined. Spoon the pasta into individual bowls and serve with extra basil leaves and parmesan if desired. Serves 8.