Use kitchen towels to pat dry the scallops.
Have 3 bowl ready, one for the egg, which is beaten well, one for breadcrumbs, and one for flour.
To the bowl of breadcrumbs, add the grated parmesan, dried herbs, salt and pepper and mix well.
Dip each scallop into the beaten egg first, then coat well with flour, shaking off the excess flour, dip into the egg again, then coat well with breadcrumbs.
Drizzle the olive oil over an oven-proof dish, and add the butter to it.
Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
Place the dish in the oven for 2-3 minutes to allow the butter to melt.
Arrange the scallops in the buttery dish, then flip them over so they can be coated with the butter mixture on both sites.
Bake for 15 minutes until golden, turning them over half the way through the baking time.
To make the tartar sauce, finely chop the gherkins and caper, and use your hands to squeeze out as much liquid as you can.
Add them to the mayo, season with black pepper, and lemon if needed.