Scallops Louisiane

1lb scallops; 1 Tblsp Cajun Land Seafood Seasoning (or other creole spice); 2 Tblsp Basil (Fresh is always better, but...); 3/4 cup Bass Ale; 2 oz lemon juice; 3/4 cup chopped asst. green, red, yellow bell peppers 3/4 cup chopped onion 3/4 cup chopped mushrooms 5 lg cloves garlic 2 Tblsp Olive Oil (Canola is good as well) 1lb Angel Hair Pasta Microwave scallops in covered dish with 1 half of the Basil, the Bass ale, the lemon juice and ½ Tblsp Cajun Seafood Seasoning for 3 minutes and hold. Saute garlic, onion, peppers and mushrooms in oil in large, deep skillet with remaining basil and Cajun Seafood Seasoning. After 7-8 minutes overall add scallops mixture to skillet, turning over and heating through for 3-5 minutes. Add water if more sauce is desired. Add Cajun Seafood Seasoning and Crystal Hot Sauce to taste in final minutes if extra spicy is desired. Serve over angel hair pasta with pints of Bass Ale and good French Bread. Serves 4-5.