In a pot, combine all of the ingredients. Cook over medium heat for 15 minutes or until reduced by half. Season with salt and pepper. Keep warm.
In a bowl, whisk together all of the ingredients. Set aside.
In a skillet over medium heat, melt 3 tbsp of the butter. Add the vegetables and cook for 6 minutes or until tender. Season with salt and pepper. Keep warm.
With the rack in the middle position, preheat the oven to 375°F (190°C).
In a skillet over high heat, heat 1 tbsp of the remaining butter and 1 tbsp (15 ml) of the olive oil. Sear half of the scallops at a time for 1 minute on each side. Season with salt and pepper. Set aside on a baking sheet. Repeat with the remaining butter, oil and scallops. Place the baking sheet in the oven and cook for 2 minutes.
Arrange the vegetables in the centre of four plates and place the scallops around them. Cover the scallops with the lemon cream. Drizzle a small amount of the basil oil around the edge of each plate.
If you decide to prepare the basil oil in advance, blanch the basil leaves in boiling water and dry them well. This will prevent the oil from darkening over time.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.