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.
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.
Add butter to pan. Add onion and garlic; sauté, 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.
Note: Stir the grits just before serving, adding a small amount of hot chicken broth or water if necessary to achieve desired consistency.
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I'm sure the creator of this recipe meant well, but there's too much going on in this recipe, and it's not done in the proper order. Forget the edamame, tomatoes, basil, and possibly the red pepper, and use no more than 3 bacon strips (properly fried to crispness), and simply make this dish as one would shrimp and grits, taking care to properly brown the scallops, if not grill them. Reduced to these essentials, their flavors will come out as they should, and they're all delicious ones when allowed to shine on their own.