Curried Scallops, Edamame Succotash

I really enjoyed making this bizarre version of a succotash.  The deep flavors of the hazlenuts and bacon are a phenominal pairing with earthy edamame and sweet, fresh corn.  I dusted the scallops with curry before searing, as I love curry with roasted nuts and corn.  As mentioned in my Aleppo pepper post, I tossed in some of these dried chili flakes and added a deep, almost mysterious flavor to the succotash.

Check out my full recipe here.