In separate bowls, rehydrate scallops and mussels in warm water. When tender, finely grind or chop shellfish; drain on a towel. In a pan with 2 tablespoons oil, sauté ground scallops and mussels until just beginning to caramelize; reserve. In a separate pan, heat ham until fat renders. Remove and reserve ham, leaving fat in pan. Add shallots, garlic, and star anise; sweat. When aromatic, add ginger, pimentón, sugar, salt and pepper. When ginger softens, deglaze pan with Sherry. Add shellfish and ham followed by remaining oil. Cook over low heat 5 to 10 minutes; cool.
In a frying pan over medium-high flame, heat oil. Season veal slices with salt and pepper, dredge in flour, and lightly sear on both sides until cooked through. Add a few cubes of butter to the pan while veal is frying. Remove and reserve veal, keeping warm. Deglaze pan with Sherry, 4 spoonfuls Creamy Iberian XO Sauce, and all the cream. Taste and adjust seasoning as necessary. Cook until just thickened.
To a pan with a splash of water, add onion and a few cubes butter. Cook gently, stirring occasionally. Add vinegar and cook onions until tender but not too soft. Add haricot vert and cucumber. Season with salt and pepper. When mixture is very hot, add dill, tossing to combine. Among 4 serving plates, evenly distribute vegetables. Arrange veal slices on top, fanned out. Top with remaining vegetables. Spoon Creamy Iberian XO Sauce over veal. Finish with haricot jaune, celery leaves, and fleur de sel.