Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Melt butter with 1 tablespoon olive oil in a nonstick skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute.
Add 1/4 cup parsley and next 4 ingredients add clam juice; saute 1 minute. Add flour and thickened, stirring constantly.Pour over pasta; toss well. Set aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently.
Shredded Parmesan cheese: Sprinkle with cheese and green onions if desired.
Creamy Bacon Pasta Sauce: Simply pop all the ingredients in a pan and heat over medium till thickened and bubbling. Toss with pasta.