Have everything ready ahead of time:
Take a small bowl full of chunked butter, heat until foaming. Add scallops. Brown on both sides. Remove scallops from heat.
Get rid of the butter. (I actually mixed it into a soup as sort of a semi-seafood-flavoured stock additive. Worked well.)
¼ to ½ c more butter, add what looks right compared to the scallops of shallots (or green onions, or vidalia), slivered garlic, little bit of crushed red chilis. Cook until softened. Splash of white wine, almost enough to make the vegets and spices start to float. Add a similar amount of heavy cream. Put the scallops back in. Stack and roll fresh basil leaves and cut the rolls relatively thinly, at an angle. Add some. Garnish w/ a little more. Add a touch of pepper.
Serve. Tasty. Decadent. More filling than you’d expect. I put it over capellini, but there are a number of underneath stuffs that would work, or even skip that part.