Seared Scallops with Braised Collard Greens and Cider Sauce

• 2 tablespoons vegetable oil
• 4 thick slices of bacon, thinly sliced crosswise
• 1 onion, halved and thinly sliced
• 1 1/2 pounds collard greens, stems and ribs discarded, leaves cut into 1-inch ribbons
• 1 cup dry white wine
• 4 cups chicken stock or low-sodium broth
• Salt and freshly ground pepper
• 3 tablespoons cider vinegar
• 5 tablespoons unsalted butter
• 16 very large diver scallops or 2 pounds large sea scallops
• 2 tablespoons all-purpose flour
• 2/3 cup apple cider

1. In a large pot, heat 1 tablespoon of the vegetable oil.
2. Add the bacon and cook over moderate heat until browned, about 5 minutes.
3. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
4. Add the collard greens and cook, stirring, for 2 minutes.
5. Add the wine and cook, stirring, until the collards are wilted, about 5 minutes longer.
6. Add all but 1/3 cup of the chicken stock to the collards and bring to a simmer.
7. Season with salt and pepper and cook over moderately low heat until tender, about 1 1/2 hours.
8. Add 2 tablespoons of the cider vinegar and 2 tablespoons of the butter and simmer for 10 more minutes; keep warm.
9. Season the scallops with salt and pepper and sprinkle with the flour, tapping off the excess.
10. In a large skillet, melt 1 tablespoon of the butter in the remaining 1 tablespoon of oil.
11. Add the scallops and cook over high heat until golden on the bottom, about 4 minutes.
12. Turn and cook the scallops until lightly browned and cooked through, 1 to 2 minutes longer.
13. Transfer the scallops to a large plate and keep warm.
14. Return the skillet to high heat.
15. Add the apple cider, the remaining 1/3 cup of the chicken stock and 1 tablespoon of the vinegar and cook, scraping up any browned bits, until slightly reduced, 5 minutes.
16. Reduce the heat to moderate, add the remaining 2 tablespoons of the butter and shake the pan until the butter is incorporated.
17. Strain into a bowl.
18. Using a slotted spoon, mound the collards on 8 plates.
19. Top each serving with 2 scallops and sauce and serve.

vegetable oil, bacon, onion, collard greens, white wine, chicken stock, salt, cider vinegar, unsalted butter, scallops, flour, apple cider

Taken from www.foodandwine.com/recipes/seared-scallops-with-braised-collard-greens-and-cider-sauce (may not work)