Scallop Skillet With Bacon, Edamame, Basil, And Creamy Grits

• 5 slices bacon
• 2 pounds sea scallops
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons unsalted butter
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 1 cup chopped red bell pepper
• 1 cup shelled frozen edamame (green soybeans)
• 1/2 cup dry white wine
• 1 cup grape tomatoes
• 1/4 cup fresh basil, thinly sliced

1. Prepare Creamy Grits; cover and keep warm.
2. Cook bacon in a large skillet over medium-high heat 9 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.
3. Sprinkle scallops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat drippings over medium-high heat until hot. Add scallops, in 2 batches, and cook 3 minutes. Turn and cook 3 minutes. Remove scallops.
4. Add butter to pan. Add onion and garlic; saute, stirring often, 2 minutes. Stir in bell pepper and edamame; cook 2 minutes or until crisp-tender. Add wine, and cook 30 seconds, stirring to loosen particles from bottom of skillet. Add bacon, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and tomatoes; cook, stirring constantly, 5 minutes or until tomatoes soften. Return scallops to pan; cook 1 minute or just until thoroughly heated. Remove from heat, and stir in basil. Serve over Creamy Grits.
5. Note: Stir the grits just before serving, adding a small amount of hot chicken broth or water if necessary to achieve desired consistency.

bacon, salt, black pepper, unsalted butter, sweet onion, garlic, red bell pepper, white wine, grape tomatoes, fresh basil

Taken from www.myrecipes.com/recipe/scallop-skillet-with-bacon-edamame-basil-creamy-grits (may not work)