Scallops With Lemon-Basil Sauce

-  1-1/2 lbs. bay or sea scallops, rinsed and dried -  3 Tbsp. all-purpose flour -  1/4 tsp. salt -  1/8 tsp. ground pepper -  1/4 cup I Can't Believe It's Not Butter!® Spread -  2 cloves garlic, finely chopped -  2 Tbsp. fresh lemon juice -  2 Tbsp. chopped fresh basil leaves

Toss scallops with flour blended with salt and pepper. Melt I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium heat and cook scallops and garlic, stirring frequently, 2 minutes. Add lemon juice and cook, stirring constantly, 2 minutes or until scallops turn opaque. Stir in basil.