Greek Pasta with Pine Nuts and Scallops

14 oz long hollow dried Greek macaroni or other short pasta
4 tbsp olive oil
1 garlic clove, finely chopped
generous 1/3 cup pine nuts
8 large raw shucked scallops, sliced
salt and pepper
2 tbsp chopped fresh basil leaves, to serve

1. Cool the macaroni in a large pan of boiling salted water for 10-12 minutes, or according to the package directions, until tender.
2. About 5 minutes before the end of the cooking time, heat the oil in the skillet over medium heat. Add the garlic and cook, stirring, for 1-2 minutes, or until softened but not browned. Add the pine nuts and cook, stirring, until browned. Add the scallops and cook, stirring constantly, until just opaque. Season to taste with salt and pepper.
3. When the pasta is cooked, drain and return to pan. Add the scallops and all the cooking juices from the skillet to the pasta and toss together. Serve sprinkled with the basil.