INGREDIENTS

• 1 (16 ounce) package farfalle (bow tie) pasta
• 24 scallops, rinsed and drained
• 3/4 cup olive oil
• 1/4 cup lemon juice
• 1 1/2 teaspoons dried minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons dried basil
• 9 tablespoons whipped butter

DIRECTIONS

1. 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.
2. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
3. Heat a large skillet over medium-high, and melt one tablespoon 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.
4. In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
5. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.