In a small bowl, combine olive oil, lemon juice, garlic, scallops, and some parsley. Season with salt and pepper. Stir well to combine and set aside.
Spray 4 ramekins with cooking spray. Use a slotted spoon to place enough scallops into each so they are filled about 3/4 full and equally divided. Top each ramekin with 1 tbsp of breadcrumbs and dot with 1/2 tsp of butter each.
Bake until golden and bubbly - about 10-15 minutes.