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 frypan 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.