The moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.
Set a 10- to 12-inch nonstick frying pan over high heat.
Add clarified butter or oil; when hot, add scallops.
Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
Taste and correct the seasoning.
(If there seems to be too much liquid, transfer the scallops and tomatoes with a slotted spoon to the baking dish and boil the liquid until thickened. Pour over the scallops and continue.) Turn the scallops into shells or a baking dish.
Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.