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For the collard greens: Thinly slice the collard green leaves. In a large pot, cook the onion and bacon until the bacon is slightly crispy. Add the garlic and cook until golden brown. Add the vinegar and cook, scraping up any browned bits from the bottom of the pan. Add the brown sugar, honey, maple syrup and hot sauce to taste. Bring to a boil, reduce heat and simmer, uncovered, until the collards are tender, 2 to 3 hours. Season with salt and pepper to taste.
For the aioli: Combine the yolks, vinegar and honey in a food processor and pulse to combine. With the motor running, slowly pour in the oil through the feed tube until the mixture emulsifies. Add hot sauce, salt and pepper to taste.
For the scallops: Preheat the oven to 500 degrees F. Sprinkle the scallops with salt and pepper. Heat enough oil to cover the bottom of a large, heavy ovenproof skillet over high heat. When very hot, add the scallops and sear for about 45 seconds. Add butter to the skillet. Transfer the skillet to the oven and roast 1 minute.