Braise the ham hock in a little bit of water with the lid on for 2 hours. Do it on the stovetop at low heat or in the oven at 250F. Then shred the lean meat and a little bit of the fat into a small bowl and combine with thyme. Season.

Using a small paring knife, create a small slit on the side of the scallop. Proceed to stuff the scallop with finely chopped ham hock and thyme.

Place scallop on end of bacon or slice of prosciutto. Get ready to roll tightly...and roll tightly but delicately with the tips of your fingers.

Now place scallops delicately right over gently burning embers of hardwood charcoal and cherry wood.

Serve them to whoever likes hot packages.