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1
Wash greens thoroughly and remove tough stems; cut leaves into thin strips and set aside.
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2
Rinse salmon and pat dry.
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3
Hold knife at an angle and slice salmon into 4 or 8 equal pieces.
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4
Place each piece of fish between 2 pieces of waxed paper, the cut sides against paper, and pound gently with a mallet or rolling pin to create slices of even thickness (about 18 inch thick).
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5
Season scallops of salmon with salt and pepper if desired.
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6
Heat 2 tablespoons of the olive oil in a 5- to 6-quart pan over medium-high heat.
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7
Add the onion and stir until tender but not brown, about 4 minutes.
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8
Stir in the garlic and greens; cook, stirring, until the greens are just tender, about 3 minutes.
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9
Transfer greens to a bowl and keep warm.
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10
Heat about 1 teaspoon of the remaining oil in the pan, or in a 10- to 12-inch frying pan, over medium-high heat.
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11
Add scallops to pan in a single layer (you will cook salmon in several batches) and cook until edges turn opaque, 20 to 30 seconds.
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12
Turn scallops and cook other side about 15 seconds.
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13
Lift cooked salmon from pan and keep warm.
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14
Repeat with remaining scallops, adding additional oil if necessary to prevent sticking.
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15
When scallops are cooked, add the lemon juice to the pan and scrape the bottom of the pan with a wooden spoon to loosen browned bits.
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16
Stir in the parsley and set aside.
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17
To serve, divide greens among warmed plates, top with 1 or 2 of the salmon scallops, pour the pan sauce over each serving.
