Step 1

Melt butter in a large nonstick skillet over medium heat. Add garlic and cook, swirling pan occasionally and reducing heat if garlic is browning too quickly, until golden and butter is foamy and lightly browned, about 5 minutes. Transfer garlic butter to a small bowl, scraping in all the browned bits. Wipe out skillet.

Step 2

Pat scallops dry; season with salt. Heat oil in same skillet over medium-high. Arrange scallops in pan, spacing evenly apart, and cook, undisturbed, swirling pan occasionally and adding more oil if needed, until well browned underneath, about 5 minutes. Turn scallops over and cook just until golden on the other side and opaque in the middle, about 2 minutes. Transfer to a platter.

Step 3

Stir vinegar into garlic butter; season with salt and pepper. Spoon over scallops and top with basil.