Method:

1. Remove the scallops from the packaging, place on a paper towel lined plate and blot all moisture from them. Replace the paper towel and store scallops on the plate in the refrigerator until final cooking.
2. “A” For the wilted greens, in a sauté pan over medium heat, add the fennel seeds, toast until fragrant. Add the oil, swirl the pan, add the onions, garlic and thyme. Sauté until translucent, add in the greens, mix well. Cover, cook for 3-4 minutes. Mix again, adding the remaining ingredients, mix again, taste, adjust seasoning if need. Remove from heat and cover, reserve for final presentation.
3. “B” For the scallops, place a non stick Le Creuset pan over medium high heat. Add oil, season the reserved scallops on both sides. Carefully add to hot pan and press lightly to achieve full contact to the pan. Cook until golden brown, 4-5 minutes, carefully flip, turn heat up to high. Cook an additional 2-3 minutes achieving a golden crust. The scallop should be “medium rare”. Remove scallops from pan to preheated platter. Keep warm on top of wilted greens. Return pan to heat.
4. Add lemon juice, zest and white wine to pan, reducing the heat to medium. Scrape the pan to remove all browned bits. Cook until bubbling and a glaze has been achieved. Add in cream, swirl, bring to simmer, add butter a few cubes at a time, whisking until all butter has been incorporated. Add Tabasco. Remove from heat, taste, adjust if needed,  mix well. Keep warm.
5. Final presentation, place the reserved wilted greens and scallops on the platter. Spoon a small amount of the sauce on top of each scallop to glaze them, pour the remaining sauce around the edge of the plate. Serve immediately.

Chef's Tip: If the butter sauce reduces too quickly in the pan, either splitting or having too dry of a pan, add 1 tbsp hot water, swirl until a sauce is formed again.