Combine the basil, garlic, salt and pepper in a food processor until smooth. Add the lavender oil and 1 tablespoon of olive oil. Let stand for 30 minutes. Cut a deep horizontal slit through the scallops, but not the whole way through. Fill with the basil mixture, close with a wooden pick. Drizzle with the remaining olive oil. Heat 2 tablespoons butter in a skillet, and heat until foamy. Add scallops and sear for 2 minutes on each side. Scallops should be browned, and translucent on the inside. Remove from pan immediately.
If you can't find lavender oil, just sprinkle with lemon juice. Scallops can also be grilled rather than seared.