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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 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. 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. 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. Toss Pasta With Butter And Olive Oil Mixture. Divide Pasta Onto Plates, And Top With Scallops.
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