Preheat oven to 425F.

Spray a small casserole dish with cooking spray. Set aside.

Chop the herbs. Set aside.

Mince the shallot. Set aside.

Melt the butter and set aside.

Rinse and pat dry the sea scallops. Set aside.

In a medium bowl, combine the sea scallops with the minced shallot, nutmeg, 2 tablespoon chopped tarragon, and salt and pepper to taste. Pour the melted butter over the ingredients and gently mix together with clean hands or a spatula.

Spoon the sea scallop mixture into the prepared casserole dish. Make sure each scallop is covered with some butter-herb mixture.

In a small bowl, mix together the remaining 2 tablespoon chopped tarragon, the parsley, and the breadcrumbs. Add the olive oil and stir together to create a sandy breadcrumb topping.

Sprinkle the topping over the scallops in the casserole dish.

Bake the sea scallops at 425F for 10-12 minutes, until the breadcrumbs have browned and the scallops are fully cooked.

Serve immediately, preferably over a bed of Lemon Spinach Basmati Rice.