Seared Scallops With Wilted Greens Recipe

Add the bacon to the hot pan and cook for 3 to 4 minutes, until it starts to crisp. Spoon out most of the rendered fat, leaving just a little in the pan. Add the shallots and cook until they're soft, about 3 more minutes.

Next, stir in the garlic and the sliced kale stems. Cook for another 4 to 5 minutes, until the stems begin to soften. Finally, add the kale leaves and toss them with the other ingredients until they're just wilted and tender, which happens quickly over the heat.

Add the olive oil to the hot skillet and swirl it around to coat the bottom. When the oil just begins to smoke, quickly add the dried scallops in a single layer, making sure not to overcrowd the pan. Cook on high heat for about 1 to 2 minutes, until they have a deep golden-brown crust.

Flip the scallops, add the butter to the pan, and spoon the melted butter over them as they cook for another 1 to 2 minutes. You're looking for them to be opaque throughout but still tender in the center.