Preheat oven to 425 degrees. Arrange 1 lb scallops in a small baking dish sprayed lightly with cooking oil. In a small bowl, mix together 1 ½ tbsp melted butter, 1 tbsp olive and 1 tsp truffle oil, and the juice of 1/2 the lemon. Pour all over scallops. Cut the other half of the lemon into thin slices and arrange between scallops. In another small bowl, mix together 2 tbsp panko breadcrumbs, 2 tbsp parmesan cheese, and 1 tsp dried parsley and 1/8 tsp garlic powder, sea salt and black pepper to taste. Sprinkle all over scallops. Bake for 12-14 minutes.