Sautéed Scallops With Shredded Duck and Hollandaise Sauce Recipe

Ingredients

• 1 4- to 6-pound duck
• Kosher salt and freshly ground black pepper, to taste
• Barbecue sauce or hoisin sauce, to taste
• 7 egg yolks, at room temperature
• 1 cup unsalted butter
• Pinch cayenne, or to taste
• 1 tablespoon lemon juice, or to taste
• Salt, to taste
• 3 tablespoons unsalted butter
• 1 pound sea scallops, patted dry
• Kosher salt, to taste
• 1 tablespoon dry white vermouth or white wine
• 1 tablespoon finely chopped parsley, for garnish