Bring a large pot of water to a boil. Cook 1 (16 ounce) package farfalle (bow tie) pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl. Meanwhile, place 24 scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, 1/4 c. lemon juice, 1 tsp minced garlic, 1/2 tsp salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large plate. Sprinkle 1 tbsp 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 8 tbsp butter with 1/2 cup olive oil, 1 tbsp basil, 1/2 tsp garlic, and 1/2 tsp salt. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.