Heat the olive oil in a large sauté over medium heat. Add the onions and garlic and sauté, stirring occasionally, for 5 minutes, or until soft.
Decrease the heat to low, add the pimentón or paprika, and cook for 1 minute, stirring to prevent it from burning.
Add the wine, raise the heat to medium high, and cook for about 10 minutes, stirring occasionally at first, then more frequently until the wine evaporates and the sauce has thickened. Add the tomato sauce, salt, and pepper, and mix well with the rest of the ingredients. Cook for 2 minutes, or until heated through. Taste and adjust the seasoning with salt and pepper.
Preheat the broiler. Have ready 16 sea scallop shells or at least 32 bay scallop shells, or use small ramekins.
Bring 6 cups of water to a boil in a medium saucepan over medium-high heat. Add the scallops, remove from the heat, and let the scallops sit in the hot water for 5 minutes, or until just opaque throughout. Drain well.
Arrange the shells or ramekins on a half-sheet pan. Spoon 5 or 6 of the cooked scallop quarters or whole bay scallops into each shell or ramekin, diving all of them equally among the shells or ramekins. Spoon 1 tablespoon of the tomato mixture evenly over the scallops. Sprinkle each shell with a rounded ¼ teaspoon of the bread crumbs and ½ teaspoon of the parsley. Slip under the broiler and broil for 2 to 3 minutes, or until the sauce is just beginning to bubble, the breadcrumbs are crispy, and the parsley is beginning to brown. Serve immediately.