Bacon Wrapped Scallop Tournedos with Summer Succotash

Ingredients

• 8 slices thick-cut bacon
• 2 lbs. (about 24) super-huge sea scallops
• Kosher salt and freshly cracked black pepper to taste
• 3 tablespoons unsalted butter
• 2 cups corn kernels (from 2 ears)
• 2 cups fresh lima beans peeled, blanched in boiling salted water for 30 seconds, and drained (or substitute thawed frozen lima beans)
• 1 tomato about the size of a softball cored and diced small
• 3 tablespoons chopped fresh sage

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