Heat 3 tbsp butter in pan on high heat until melted and lightly foaming. Pat 1 lb scallops dry with paper towel and generously season scallops with salt and pepper. Add scallops into pan, with space in between so they can crisp. 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.) Add 2 tbsp garlic and ¼ c. thai basil diced and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes). Add ½ lemon (sliced into half-wedges), 1 tsp chili paste, and stir. When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.