Sea Scallops With Ham-Braised Cabbage And Kale

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
3405
FAT
113%
CHOL
546%
SOD
1222%

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Ingredients for 6 servings

1 large onion, chopped (2 cups)

5 tablespoons extra-virgin olive oil

1 Turkish or 1/2 California bay leaf

1 tablespoon finely chopped garlic (2 cloves)

1 large head Savoy cabbage (2 to 2 1/2 pounds), quartered, cored, and coarsely chopped (12 cups loosely packed)

Ham stock including meat

1 1/4 pounds tender green kale (1 large bunch), stems and center ribs cut out and discarded and leaves coarsely chopped (12 cups loosely packed)

1 teaspoon salt

1/2 teaspoon black pepper

30 large sea scallops (2 to 2 1/2 pounds total), tough muscle removed from side of each if necessary

1 cup dry white wine

1 teaspoon fresh lemon juice, or to taste

Accompaniment: creamy stone-ground grits

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