2) Remove the side muscles from the scallops, rinse with cold water and thoroughly pat dry.
3) Melt the butter in a medium saute pan over medium heat. Once the butter is melted, add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the breadcrumbs until well combined. Set aside.
4) In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between four ovenproof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or breadcrumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top.