Scallop & black pudding crostini

Pat the scallops dry on kitchen paper, cut away any black threads and detach the roes, if applicable. Cover and keep chilled until needed.

Heat 1 tbsp oil in a frying pan and fry the shallots for 2-3 minutes to soften. Stir in the garlic, then the black pudding and cook, stirring continuously, for 2-3 minutes until the pudding darkens in colour. Add the sherry and chopped thyme, then stir briefly until the alcohol has evaporated. Leave to cool.

Cut 24 thin diagonal slices from the baguette and toast on both sides. Spread with the black pudding, arrange on a serving plate and set aside, covered. Chill if making more than 30 minutes ahead.

Season the scallops. Heat the remaining oil in a large nonstick frying pan and fry the scallop roes for 30 seconds, if using. Lift out onto a board. Fry the scallops for 2 minutes until caramelised (space them well apart, and cook in 2 batches if needed), then turn and cook for 1 minute more, or until just opaque in the middle. Move to the board, then horizontally halve the scallops and roes (if using), and arrange on the crostini. Finish with more thyme and serve immediately.