Pumpkin crusted scallops

Scallops in the U.S. tend to be very large, so we used bay scallops, which are on the small sides. Coquilles St Jacques in France would be the perfect size. For 15 scallops: Chop a fistful of pumpkin seeds, mix with 2-3 spoons of breadcrumbs, 2-3 spoons of grated parmiggiano cheese, and a little olive oil to link it all together. Spread on each mussel, put them in the oven at 200 C / 400 F for about 10 minutes (depending on how large the scallops are), squeeze a drop of two of lemon on each and serve.