Seared Scallops With Balsamic Glaze And Sauteed Greens

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12 large sea scallops

2 tablespoons canola oil

1 pound escarole or bok choy greens, thinly sliced or torn into 2-inch pieces

Salt and freshly ground black pepper

1/4 cup balsamic vinegar

1/4 cup chicken stock or broth

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