1 (16 oz.) package farfalle (bow tie) pasta

24 scallops, rinsed and drained

3/4 C. olive oil

1/4 C. lemon juice

1 1/2 tsp. dried minced garlic

1 tsp. salt

1/2 tsp. ground black pepper

2 T. dried basil

9 T. whipped butter

 

Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 C. olive oil, lemon juice, 1 tsp. garlic, 1/2 tsp. salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 T. dried basil over scallops so that only one side is sparsely coated with basil. Heat a large skillet over medium-high, and melt one T. of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way. In a small saucepan, melt remaining butter with 1/2 C. olive oil, 1 T. basil, 1/2 tsp. garlic, and 1/2 tsp. salt. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.