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

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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

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