Bacon-Wrapped Scallop Tournedos With Summer Succotash Recipe

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Nutrition per serving    (USDA % daily values)
CAL
563
FAT
72%
CHOL
47%
SOD
74%

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Ingredients for 4 servings

2 pounds (about 24) extra large sea scallops

2 cups corn kernels (from 2 ears)

2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds; or thawed frozen lima beans

Salt and freshly ground black pepper

1 large tomato, cored, cut into small cubes

8 slices thick-cut bacon

3 tablespoons chopped fresh sage leaves

3 tablespoons unsalted butter

8 (8-inch) skewers

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