Step 1

Slice the kale stems into thin pieces and the leaves into larger strips. Heat a large, deep pan to medium-high.

Step 2

Add the bacon a cook 3-4 minutes. Then add the shallots and cook until soft—3 more minutes.

Step 3

Next add the garlic, and kale STEMS.

Step 4

Cook another 4-5 minutes before adding the leaves. Toss until wilted over the heat. Add the soy sauce, vinegar, then salt and pepper to taste. Keep warm.

Step 5

Heat an iron skillet to high. Dry the scallops thoroughly, then salt and pepper.

Step 6

Add the oil to the pan and swirl around. When it starts to smoke, quickly add the scallops.

Step 7

Cook on high for about 1-2 minutes.

Step 8

Flip the scallops and add the butter. Spoon the butter over the scallops as they cook another 1-2 minutes. Serve over warm greens.