Seared Sea Scallops with Roasted Tomatillos and Green Olives - Rick Bayless

Ingredients

• 1 pound (6 to 8 medium) tomatillos, husked and rinsed
• 2 fresh serrano chiles, stemmed
• 1 cup white wine
• 2/3 cup pitted green olives, preferably manzanillos, roughly chopped
• 1 tablespoon olive oil
• 4 garlic cloves, peeled and finely chopped
• 1/4 cup fresh epazote, finely chopped
• 10 sprigs fresh cilantro (thick bottom stems cut off), finely chopped
• 1 cup lobster, fish or chicken broth
• Salt
• 4 strips bacon, cut into 1/2-inch pieces
• 12 (1 1/4 pounds) sea scallops, preferably ones that are diver caught and dry packed
• 1 cup baby arugula
• 2 tablespoons fresh lime juice