Seared Scallops With Braised Collard Greens And Cider Sauce

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2 tablespoons vegetable oil

4 thick slices of bacon, thinly sliced crosswise

1 onion, halved and thinly sliced

1 1/2 pounds collard greens, stems and ribs discarded, leaves cut into 1-inch ribbons

1 cup dry white wine

4 cups chicken stock or low-sodium broth

Salt and freshly ground pepper

3 tablespoons cider vinegar

5 tablespoons unsalted butter

16 very large diver scallops or 2 pounds large sea scallops

2 tablespoons all-purpose flour

2/3 cup apple cider

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