1.  Using a food processor, puree the uncooked sea scallops into a paste.

2.  Chop the fresh parsley and set aside.

3.  In a large bowl, mix the mayonnaise, Old Bay seasoning, breadcrumbs and scallop puree. Using a rubber spatula, gently fold in the fresh chopped parsley and crabmeat.  Pat the mixture in small, thin patties.

4.  Heat an iron skillet on medium-high; pour olive oil and butter in skillet; when oil and butter begin to sizzle add the patties and cook until golden on both sides.

Serve with your favorite tartar sauce.