Scallops With Lemon-Basil Sauce

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Oxmoor House


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1 large lemon

1 1/2 pounds large sea scallops

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 tablespoon butter, divided

3/4 cup dry white wine

1 tablespoon water

1/2 teaspoon cornstarch

1 tablespoon finely chopped fresh basil

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