Season the scallops lightly with salt and black pepper.

Set up three shallow bowls: one with flour, one with beaten egg, and one with panko mixed with Parmesan, garlic powder, and paprika.

Dredge each scallop in flour, shaking off excess, then dip into the egg, and finally coat evenly with the panko mixture, pressing gently to adhere.

Heat olive oil or butter in a skillet over medium-high heat until hot but not smoking.

Add scallops to the skillet in a single layer without overcrowding; cook for 2-3 minutes on each side until golden brown and opaque in the center.

Remove scallops from the skillet and drain on paper towels briefly.

Garnish with chopped parsley and serve immediately with lemon wedges.

Optional baking method: Preheat oven to 425°F. Arrange breaded scallops on a parchment-lined baking sheet, lightly spray with oil, and bake 10-12 minutes until crispy and cooked through.