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