Pat scallops dry with a paper towel. Season both sides of the scallop liberally with salt and pepper. Set aside.

Heat up a pan over medium heat. Add bacon to the pan and cook until crispy. Remove bacon from the pan and set on a paper towel lined plate. Leave the bacon fat in the pan, we will use it to sear the scallops.

Turn the pan up to medium high heat and place scallops in the pan. Sear for 2 minutes untouched. The scallops should have a nice brown crust before you flip it and sear it on the other side for another 2 minutes. Remove scallops from the pan and set aside.

Add pine nuts to the hot pan and toast for about a minute. The pine nuts should be lightly toasted. Remove pine nuts from the pan and set aside.

Finally add your kale to the hot pan. Saute kale for 2 minutes until just cooked.

To plate, lay down kale in a bowl, top with the toasted pine nuts and crispy bacon. Place a scallop on top of the kale. Zest the lemon over the scallop and squeeze some lemon juice on top before serving.