Arrange a rack in the middle of the oven and heat the oven to 400°F. Drizzle 1 tablespoon olive oil in an 8x8-inch baking dish and tilt to coat the bottom of the dish.

Gently peel off the side muscle from 1 pound scallops if they are still attached. Pat the scallops dry with paper towels and season all over with ¼ teaspoon of the kosher salt and ¼ of the teaspoon black pepper. Place in a single layer in the baking dish.

Mince 3 garlic cloves. Pick the leaves from 4 fresh parsley sprigs and finely chop until you have 2 tablespoons. Finely grate the zest of 1 small lemon (about 2 teaspoons), then juice the lemon (about 2 tablespoons).

Melt 5 tablespoons unsalted butter in a small skillet over medium heat. Drizzle 2 tablespoons of the melted butter over the scallops. Add the garlic and ½ cup panko breadcrumbs to the skillet and cook until the breadcrumbs are lightly toasted in spots and the mixture is fragrant, about 1 minute.

Remove the pan from the heat. Add the lemon zest, parsley, remaining ¼ teaspoon kosher salt, and ¼ teaspoon black pepper, and stir to combine.

Drizzle 1 tablespoon of the lemon juice over the scallops. Sprinkle the panko mixture evenly over the scallops.

Bake until the scallops are opaque, firm to the touch, and just cooked through, and the topping is golden-brown, about 10 minutes. Drizzle with the remaining 1 tablespoon lemon juice before serving.