Seared Sea Scallops with Lemon Gremolata

Ingredients

Pan-Seared Scallops:
12 oz large sea scallops
2 Tbsp olive oil
Kosher salt and freshly ground pepper

Gremolata:
Zest of a lemon (just the outer yellow peel)
1 small shallot, finely chopped
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
½ cup olive oil
½ cup fresh parsley
½ cup fresh cilantro
3 Tbsp fresh lemon juice

Braised Greens:
6 slices bacon, sliced
1 sweet onion, chopped
3 garlic cloves, chopped
1 tsp crushed red pepper
2 bunches turnip, mustard, or collard greens, thick stems discarded and leaves chopped
8 cup chicken stock
Kosher salt and freshly ground black pepper

Directions

To prepare braised greens:

1. Cook bacon in a large pot over medium heat, stirring occasionally, until just beginning to brown, 8-10 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
2. Add onion, garlic, and red pepper to pot and cook, stirring occasionally, until onions are soft, 8-10 minutes.
3. Add greens, a handful at a time, stirring each addition just until wilted.
4. Add stock and cooked bacon; bring to a simmer.
5. Cook, covered, stirring occasionally, until very tender, 25 to 30 minutes. Season with salt and pepper.

To prepare gremolata:

1. Combine the lemon zest, shallot, garlic, salt and pepper, olive oil, parsley, cilantro and lemon juice in a blender and puree until smooth

To prepare pan-seared scallops:

1. Rinse the scallops with cold water and pat dry really well.
2. Lightly coat the scallops with olive oil, salt and pepper, on both sides.
3. Heat a sauté pan or grill pan over medium-high heat and add the olive oil and/or butter.
4. When the pan is really hot, add the scallops (gently) and sear on both sides, about 2-3 minutes per side. The scallops will develop a nice crust on the outside but remain translucent in the middle. Remove the scallops to a plate and spoon the gremolata over the scallops and serve with the braised greens.