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1
Cook onion in 3 tablespoons oil with bay leaf in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until beginning to soften, about 3 minutes.
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2
Add garlic and cook, stirring occasionally, 1 minute.
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3
Add cabbage and increase heat to moderately high, then saute, stirring occasionally, until cabbage starts to wilt, about 5 minutes.
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4
Add stock (with meat from ham hocks) and simmer, partially covered, stirring occasionally, until cabbage is tender, about 30 minutes.
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5
Stir in kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until kale is tender, about 15 minutes.
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6
Preheat oven to 200F.
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7
Pat scallops dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
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8
Heat remaining 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute scallops (without crowding), in 2 batches if necessary, turning over once, until golden and just cooked through, about 5 minutes total per batch.
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9
Transfer scallops to a shallow baking dish and keep warm in oven.
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10
Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits from bottom of skillet, until liquid is reduced to about 2/3 cup.
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11
Stir in 1 teaspoon lemon juice, then add sauce to cabbage mixture.
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12
Season with salt, pepper, and additional lemon juice if desired.
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13
Pour any scallop juices accumulated in baking dish into cabbage mixture, then serve mixture spooned over grits and topped with scallops.
