Dust the sausage slices in flour and shallow fry in hot oil until a skin forms and caramelizes. Set aside and keep warm. Score thin crisscross slices on the scallops, season with sea salt and freshly ground black pepper. Sear the scallops in a separate hot frying pan with butter and oil, few springs of thyme and the garlic clove. Cook turning frequently basting with the butter until a shiny crispy surface is obtained taking care not to overcook. Remove garlic and herbs from pan and deglaze with the whiskey, finish of with cream. To make the puree, put the peeled and chopped parsnip, shallots, cover with milk and add a knob of butter together with the seasonings. Simmer until vegetables are soft. Whizz into a smooth puree.To serve, lay the fried scallops on the black pudding, drizzle with the sauce and spoon the puree.