Black-Eyed Pea-And-Seafood Salad

Recipe Ingredients

3		Bacon slices
3/4 cup	82g / 2.9oz	Finely chopped celery
1/3 cup	48g / 1.7oz	Chopped green bell pepper
1/3 cup	48g / 1.7oz	Chopped yellow bell pepper
1/3 cup	20g / 0.7oz	Finely chopped green onions
1/2 cup	118ml	Orange juice
1/2 cup	118ml	Fresh lime juice
1/4 teaspoon	1.3ml	Dry mustard
1/4 teaspoon	1.3ml	Ground red pepper
2		Garlic - crushed
2 cups	474ml	Fresh or frozen black-eyed peas - cooked
1/2 cup	31g / 1.1oz	Chopped tomato
2 tablespoons	30ml	Chopped pickled pepperoncini peppers
1 1/2 teaspoons	7.5ml	Spicy seasoning
1 lb	454g / 16oz	Medium deveined peeled shrimp
1/2 lb	227g / 8oz	Sea scallops
1 teaspoon	5ml	Vegetable oil
8 cups	1896ml	Thinly sliced mustard greens or
		Romaine lettuce

Recipe Instructions

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell peppers, and onions to bacon fat in skillet, and saute 1 minute; set aside.

Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl; stir well. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill.

Sprinkle Spicy Seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood, and saute 3 minutes. Spoon seafood into a bowl; cover and chill.

Place 2 cups greens in each of 4 salad bowls, and top with 1 cup pea mixture. Arrange one-fourth of seafood over each salad, and sprinkle each with 1-1/2 teaspoons bacon. Yield: 4 servings.

Source:
Cooking Light, May 1995, page 65

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