Preheat the oven to 220°C.
Lay the rounds of baguette on a lined baking tray and bake for 5-6 minutes, turning halfway, until golden brown.
Meanwhile, heat the grill to hot. Thread the scallops with two slices of chorizo onto the wooden skewers. Brush with the olive oil and season well. Grill the kebabs for 6-8 minutes, turning occasionally, until the scallops are golden brown.
Remove the baguette from the oven when ready, then the kebabs once they are cooked from the grill. Arrange the kebabs on top of the toasted bread and top with sprigs of thyme. Serve on paper napkins.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.