Pulled pork shoulder and bacon wrapped scallops

Ingredients

Pulled pork shoulder

• 3 lb 13 kg Quebec boneless pork shoulder
• 2 tbsp. 30 ml vegetable oil
• 1 carrot, chopped
• 1 stalk celery, chopped
• ½ leek, chopped
• 1 cup 250 ml cold water or white wine
• ¼ cup 60 ml brown sugar
• ¼ cup 60 ml olive oil
• 3 tbsp. 45 ml tomato paste
• 2 tbsp. 30 ml Dijon mustard

Shallot compote

• 2 tbsp. 30 ml butter
• 2 tbsp. 30 ml olive oil
• 1 lb 454 g dried shallots, minced
• ¼ cup 60 ml balsamic vinegar
• 1 cup 250 ml duck or veal stock

Sauce

• 6 slices smoked bacon, finely chopped
• 3 shallots, chopped
• 7 oz 227 g white mushrooms, quartered
• 1 cup 250 ml red wine
• 2 cups 500 ml duck or veal stock
• 2 cups 500 ml demi-glace sauce

Scallops

• 6 large scallops, patted dry
• 6 slices bacon
• 2 tbsp. 30 ml olive oil