An easy, fancy dish for when you want something a little more nautical for dinner.
Grate the lemon rind, reserving 1/4 teaspoon, then squeeze it, reserving 2 tablespoons juice. Dry the scallops off with paper towels.
Sprinkle the scallops with 1/8 teaspoon salt and pepper each. Melt 2 teaspoons butter in a pan, then add the scallops. Cook 'em for 3 to 4 minutes on each side or until they're done. Remove the scallops from the pan when they're ready and keep 'em warm.
Add the wine and reserved lemon juice to the same pan, and bring it to a boil. Turn the heat down and let it simmer for 2 minutes, loosening the browned bits from bottom of the pan by stirring. Mix the water and cornstarch together, and add the mixture to the pan. Cook while stirring constantly until the sauce begins to thicken. Add the reserved lemon rind, the remaining teaspoon of butter, the remaining 1/8 teaspoon each of salt and pepper, and basil. Take the sauce off the heat and drizzle it over the scallops. Serve.