In a large frying pan, melt butter. Add garlic and sauté until it begins to brown, about 2-3 minutes. Add rhubarb; cook until soft. Add basil, sugar, honey, salt and pepper; stir. Add wine. 

Bring to a boil, then simmer and reduce until liquid has almost evaporated.

Remove from heat before mixture begins to stick to pan. The chutney can be prepared in advance, and reheated.

On a paper towel, pat scallops dry. Remove the muscle (the small piece of flesh near the scallop’s edge).

Heat olive oil in skillet; sear scallops at high heat for about 2 minutes per side, or until they have browned and the sides begin to split. (Large scallops may require more cooking time.) 

Serve on crackers as an hors-d’oeuvre, on a bed of arugula as an appetizer, or with rice as a main course. Makes 4-6 servings.