Seared Sea Scallops with Orange-Basil Pan Sauce

1 1/2 lbs. dry sea scallops
1 Tbsp. olive or vegetable oil
Salt and ground black pepper
2/3 c. orange juice
2 tsp. dijon mustard
1/4 tsp. dried basil leaves
1 Tbsp. butter

Heat a 12-inch skillet over low heat. Set scallops on a plate; coat with oil and season both sides with salt and pepper. Whisk together orange juice, mustard, and basil in a small bowl; set aside. A couple of minutes before searing the scallops, turn on the exhaust fan and increase heat under skillet to high. Add scallops to hot pan; sear until they develop a thick, rich brown crust, about 2 minutes. Turn scallops and continue to cook over high heat until remaining side develops a thick, rich brown crust, about 2 minutes longer. Remove from pan. Add orange juice mixture to the empty skillet; boil until reduced by half, a minute or so. Tilting skillet so that redued liquid is at one side of the pan, whisk in butter and any accumulated scallop juices. Spoon a portion of sauce over each portion of scallops and serve immediately. Serve with cooked angel hair pasta with butter.