Bay Scallop Pan Roast

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3 tablespoons unsalted butter

1/2 cup fresh bread crumbs, preferably from brioche

Salt and freshly ground pepper

1 tablespoon vegetable oil

1 1/2 pounds bay scallops

4 large white mushrooms, thinly sliced

1 large shallot, thinly sliced

1 tablespoon fresh lemon juice

1/4 cup water

1 tablespoon chopped parsley

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