Scallop Skillet with Bacon, Edamame, Basil, and Creamy Grits

Ingredients

• 5 slices bacon 
• 0.3 teaspoon pepper black divided
• 0.5 cup cooking wine dry white
• 1 cup edamame green frozen shelled ( soybeans)
• 0.3 cup basil fresh thinly sliced
• 2  garlic cloves minced
• 1 cup grape tomatoes 
• 8 servings creamy grits 
• 1 cup bell pepper red chopped
• 0.8 teaspoon salt divided
• 2 pounds sea scallops 
• 1 cup onion sweet chopped
• 2 tablespoons butter unsalted

Equipment

• frying pan
• paper towels

Directions

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.
4. Heat drippings over medium-high heat until hot.
5. Add scallops, in 2 batches, and cook 3 minutes. Turn and cook 3 minutes.
6. Remove scallops.
7. Add butter to pan.
8. Add onion and garlic; saut, stirring often, 2 minutes. Stir in bell pepper and edamame; cook 2 minutes or until crisp-tender.
9. Add wine, and cook 30 seconds, stirring to loosen particles from bottom of skillet.
10. 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.
11. Remove from heat, and stir in basil.
12. Serve over Creamy Grits.
13. Note: Stir the grits just before serving, adding a small amount of hot chicken broth or water if necessary to achieve desired consistency.