Bring a large skillet to a high heat - smoking - then add a little cooking oil.
Sear the scallops, 1 minute per side. Remove from the pan and set aside. If preparing ahead of time, put in the freezer for 5 minutes, then transfer to the refrigerator.
Reduce heat to medium and add the butter.
When the butter is melted, stir in the flour. Keep stirring for 2 or 3 minutes, until the mixture starts to turn golden.
Slowly add the salmon head stock, stirring constantly.
Add the cooking cream, and stir to combine.
Add more stock, or some water, if the sauce it too thick.
Quarter the scallops, add to the sauce, together with the sliced abalone, parsley, and parmesan. Gently stir in to the sauce.
When the scallops and abalone have heated through, and the parmesan melted, remove the pan from the heat.
Lightly toast the pumpernickel bread.
Serve the scallop mixture on to a piece of pumpernickel bread, garnish with miniature brassica salad, and sprinkle with some black pepper.