Place the first 6 ingredients in a sided dish. Gently pat the scallops dry with a paper towel; set in a bowl. Add the mayonnaise and gently toss to combine. Coat the scallops in the crumb mixture, gently press them on. Heat the oil in a non-skillet over medium, medium-high heat. Add the scallops and cook 2 to 3 minutes per side, or golden in colour and just cooked through. Serve with lemon wedges and tartar sauce, if desired.