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Slice baguette into rounds, brush with 2 teaspoons oil, and grill or broil until bread begins to turn golden.
Rub with garlic cloves and set aside, covering loosely.
Continue cooking until scallops are white and tender.
Remove scallops from pan, placing one atop each round of toast.
Heat the sauce for 2 to 3 minutes to reduce, then spoon tomatoes over scallops and drizzle with remaining sauce.