Cook a 14-ounce bag of frozen edamame in boiling salted water, 4 minutes. Drain; run under cold water. Cook 3 slices chopped bacon in a skillet until crisp, 8 minutes. Add the edamame; cook over high heat until the pods brown slightly, 3 minutes. Add 2 chopped scallions; stir. Toss with the juice of 1/2 lemon.
Photograph by Christopher Testani