Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound trimmed sugar snap peas and 1/4 teaspoon kosher salt. Cook, stirring, until crisp-tender, 2 to 3 minutes. Toss with 1/2 tablespoon butter, 1/2 teaspoon each grated garlic and lemon zest and 1 chopped scallion. Season with lemon juice and salt. Top with chopped basil.