Rinse scallops, blot dry and, if necessary, cut into bite-size pieces. Combine 3 tablespoons olive oil and Silver Palate Dijon Mustard in a bowl. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add scallops and saute for 1 minute, turning often. Pour in oil, mustard mixture, then vermouth, and continue cooking until scallops are just cooked, 2 to 3 minutes longer. Stir in fresh basil and serve at once. Serve this appetizer with small mounds of white rice.