Seared Scallop Stew with Winter Vegetables

Name: Seared Scallop Stew with Winter Vegetables
Ingredients: 1/4 cup rendered duck fat or bacon fat; 1 smoked ham hock; 1 medium onion, chopped; 2 small carrots, coarsely chopped; 1 small turnip, thickly sliced; 1/4 small head of savoy cabbage, shredded, plus 1/4 head cut into 2-inch pieces; 4 ounces mushrooms, thickly sliced; 6 garlic cloves, crushed; 1 cup dry white wine; 3 thyme sprigs; 2 bay leaves; 10 whole black peppercorns; 6 cups chicken stock; 12 baby turnips, peeled; 12 baby carrots, peeled; 18 pearl onions, peeled; 1/4 small head Romanesco broccoli or cauliflower, cut into 1-inch florets; One 15-ounce can of cannellini beans, rinsed and drained; 2 teaspoons Banyuls vinegar or red wine vinegar; 1 tablespoon rendered duck fat (optional) or canola oil; 6 ounces slab bacon, sliced 1/2 thick and cut into 1/2-inch pieces; 1 1/2 pounds medium sea scallops; Kosher salt; 2 tablespoons unsalted butter; 1 tablespoon thinly sliced parsley