Slice French bread into rounds, brush with olive oil, and grill or broil until bread begins to turn golden. Rub with garlic cloves and set aside, covering loosely.
Brush remaining olive oil over the bottom of a heavy skillet. Sauté shallots and garlic until they begin to color, then add scallops, liquor and lemon juice. Heat until scallops begin to look opaque. Add cayenne, oregano, and tomatoes, stirring to blend. Continue cooking until scallops are white and tender.
Remove scallops from pan, placing one atop each round of toast. Heat the sauce for 2—3 minutes to reduce, then spoon tomatoes over scallops and drizzle with remaining sauce.
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