Any thinly shaved sashimi-grade fish works nicely here in place of the scallop meat.
36thin baguette slices (about baguette), thinly slicedFor brushing:olive oil1garlic clove, halved300 gmscallop meat, very thinly sliced20 gmsalted capers, rinsed and coarsely chopped2 tbspthinly sliced coriander1 tspextra-virgin olive oil, plus extra for brushingTo serve:Tabasco and coriander cressSea urchin mayo70 gmsea urchin roe (see note)2 tbsplemon juice150 mlmild-flavoured olive oil
For sea urchin mayo, blend roe and lemon juice in a small food processor until combined, then with motor running add olive oil in a thin steady stream until emulsified and a thick mayonnaise forms. Season to taste and set aside.
Preheat a grill to high. Brush baguette slices with olive oil and grill until toasted (1-2 minutes each side), then rub with cut garlic.
Mix scallop meat, capers and coriander in a bowl, then drizzle with olive oil and season to taste with ground pepper and Tabasco.
Spoon a little sea urchin mayo onto each toast, then top with scallop mixture and coriander cress and serve.
Note Sea urchin roe is available from select
fishmongers. You may need to order it ahead.