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1
Make the stew In a pot, heat the duck fat.
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2
Add the ham hock and cook over moderate heat, turning, until browned, 5 minutes.
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3
Add the chopped onion and carrots, sliced turnip, shredded cabbage, mushrooms and garlic and cook, stirring, until lightly golden, 5 minutes.
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4
Add the wine and cook until absorbed.
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5
Stir in the thyme, bay leaves, peppercorns and stock; simmer until reduced to 4 cups, 1 hour.
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6
Strain into a bowl and wipe out the pot.
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7
Return the broth to the pot and bring to a low simmer.
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8
Add the baby turnips and carrots and pearl onions, cover and simmer until almost tender, 15 minutes.
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9
Add the cabbage pieces and Romanesco, cover and cook until tender, 10 minutes.
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10
Stir in the beans and vinegar and season with salt; keep warm.
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11
Cook the scallops In a nonstick skillet, heat the duck fat, if using.
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12
Add the bacon and cook over moderate heat, until browned; transfer to paper towels.
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13
Strain the fat into a bowl.
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14
Wipe out the skillet.
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15
Cook the scallops Heat half of the reserved bacon fat in the skillet.
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16
Season the scallops with salt and cook over moderately high heat until golden on the bottom, 3 minutes.
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17
Turn the scallops and add 1 tablespoon of the butter.
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18
Cook, basting the scallops, until just opaque; transfer to a plate.
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19
Repeat with the remaining fat, scallops and butter.
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20
Stir the parsley into the stew, ladle into bowls and top with the scallops and bacon.
