Pat scallops completely dry with paper towels and arrange on wax paper. Season with salt and pepper exactly 5 minutes before cooking — no longer, or they will weep moisture. (Wet scallops will steam rather than sear. This timing matters.)
Dust scallops lightly with flour, transfer to a fine sieve, and shake off excess flour until just a whisper remains.
Heat a heavy 12-inch skillet over high heat until it just begins to smoke. Add clarified butter.
Add scallops in a single layer without crowding. Do not move them for exactly 60 seconds, until golden crust forms. (Resist the urge to peek or nudge. The crust will release when ready.)
Add shallots and garlic around scallops, toss briefly, then add tomatoes and wine. Boil hard for 30 seconds, folding ingredients gently until sauce coats the scallops.
Remove from heat, fold in parsley, and taste for seasoning. The sauce should be glossy and just coat the scallops — not soupy.
Transfer scallops and sauce to individual gratin dishes or one shallow baking dish. Top with Parmesan and rugbrød crumbs, then drizzle with melted butter.
Place under a very hot broiler for 1 to 2 minutes until golden and bubbling. Watch carefully — the line between perfect and burnt is thin.
Serve immediately while the top crackles and the scallops remain tender.
Using rugbrød crumbs instead of white breadcrumbs adds a subtle sourness that balances the sweetness of the scallops. If rugbrød is unavailable, any dense sourdough will do.
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