Seared Scallops With Bacon-Braised Chard

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2 thick slices of bacon, cut crosswise into 1/4-inch strips

1 small onion, cut into 1/4-inch dice

2 garlic cloves, minced

1 medium tomato, seeded and diced

1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips

2 teaspoons soy sauce

Kosher salt and freshly ground pepper

12 large sea scallops (1 1/2 pounds)

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

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