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Pulled Ham and Bacon-Wrapped Scallops

4 hours 30 minutes Cook time 30 minutes Prep time 6 servings



Shallot compote



On the stove

  1. Boil ham with carrots, celery, leek and onions for 4 hours. Let cool in liquid for 12 hours.
  2. Place ham pieces on a baking sheet, brush with glaze and bake in the oven at 180 °C (350º F) for 30 minutes.
  3. Let cool, then shred ham. Add shallot compote and mix well.
  4. Place pork mixture in oven-safe moulds and heat for approximately 10 minutes.

Shallot compote preparation

  1. In a pot, melt butter with olive oil. Add shallots and caramelize, stirring regularly.
  2. Add vinegar and reduce.
  3. Add duck stock and reduce until all liquid has evaporated. Set aside.

Sauce preparation

  1. Sweat shallots, mushrooms and bacon.
  2. Deglaze with red wine and add duck stock.
  3. Reduce to at least one quarter.


  1. Wrap scallops in bacon slices.
  2. Cook scallops by cooking the bacon sides first, then searing top and bottom of scallop.
  3. Keep scallops nearly raw in the middle.
  4. Unmould pulled pork onto a plate, drizzle with sauce, add the scallop, and serve with an asparagus salad and small pickled onions.

Nutritional value (per serving)

  • 787 calories
  • 63 g of protein
  • 40 g of fat
  • 32 g of carbohydrates
  • 3 g of fibre
  • 19 g of sugar
  • 1756 mg sodium
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