Slice the kale stems into thin pieces and the leaves into larger strips. Heat a large deep sauté pan to medium-high. Add the bacon a cook 3-4 minutes.
Add the shallots and cook until soft, 3 more minutes. Next add the garlic, and kale stems. Cook another 4-5 minutes before adding the leaves. Toss until the leaves wilt over the heat. Add the soy sauce, vinegar, then salt and pepper to taste. Keep warm.
Heat an iron skillet to high. Dry the scallops thoroughly and remove the "foot" on the side of each scallop. Salt and pepper liberally. Add the oil to the pan and swirl around. When it starts to smoke, quickly add the scallops. Cook on high for about 1-2 minutes.
Flip the scallops over and add the butter. Spoon the butter over the scallops as they cook another 1-2 minutes. Serve over warm greens.