Step 1

Heat butter in pan on high heat until melted and lightly foaming.

Step 2

Pat scallops dry with paper towel and generously season scallops with salt and pepper.

Step 3

Add scallops into pan, with space in between so they can crisp.

Step 4

After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)

Step 5

Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).

Step 6

Add lemon slices, chili paste, and stir.

Step 7

When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.