1. Preheat oven to 175°; line 1 rimmed baking pan with parchment paper and 1 rimmed baking pan with paper towels.
2. In medium saucepot, heat garlic, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper over medium heat until butter melts; stir in capers, lemon juice and 1 tablespoon parsley. Remove from heat; cover to keep warm. Makes about 1 1/4 cups.
3. In wide, shallow dish, whisk breadcrumbs and remaining 2 tablespoons parsley. In separate shallow dish, whisk eggs; place flour in third shallow dish. Holding tail end of shrimp, dredge in flour, shaking off excess, then dip in egg, then in breadcrumbs to coat; place on parchment-lined pan. Repeat with scallops and calamari.
4. In large skillet, heat 1/4 cup oil over medium heat. In batches, add seafood; cook shrimp 4 minutes, scallops 3 minutes and calamari 2 minutes or until golden brown and internal temperature reaches 145°, turning once and adding remaining 3/4 cup oil to skillet as needed. Transfer seafood to paper towel-lined pan and sprinkle with salt to taste, if desired; keep warm in oven while cooking remaining seafood. Makes about 10 cups.
5. Serve seafood with warm butter mixture and lemon wedges, if desired.

Approximate nutritional values per serving (1 cup seafood, 2 tablespoons butter mixture ): 546 Calories, 39g Fat, 11g Saturated Fat, 246mg Cholesterol, 481mg Sodium, 25g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 22g Protein