Set a large pot of salted water to boil.
In a small saucepan, warm the olive oil, butter, and garlic over low heat until the garlic turns pale tan, gently shaking the pan occasionally.
Add the scallops, salt, and pepper, and cook just until the surface of the scallop turns opaque.
Add half the parsley and the bread crumbs and turn off the heat.
Cook the pasta according to the package instructions.
When it is just about done, reheat the scallops.
Drain the pasta , toss with sauce,and top with remaining parsley.
Add a sprinkle of olive oil if the dish seems dry.