1. Boil water in stockpot. Add peas; cook 3 minutes. Remove; add pasta to boiling water and cook according to directions.
2. Melt butter in large skillet over medium-high heat. Add scallops; sear 1 minute per side and remove. Add peas and garlic; sauté 1 minute. Stir in wine, scraping pan to loosen browned bits; cook 1 minute. Add cream cheese; stir until melted. Stir in broth, lemon juice, salt, and pepper; cook 30 seconds. Remove from heat; return scallops to mixture.
3. Drain pasta; return to pot. Add scallop mixture and basil, and toss. Serve hot.