Black-Eyed Pea-and-Seafood Salad

Ingredients

• 3 slices bacon 
• 2 cups black-eyed peas fresh cooked
• 0.8 cup celery finely chopped
• 0.3 teaspoon mustard dry
• 2  garlic cloves crushed
• 0.3 cup bell pepper green chopped
• 0.3 cup green onions finely chopped
• 0.3 teaspoon ground pepper red
• 0.5 cup juice of lime fresh
• 0.5 cup orange juice 
• 2 tablespoons pickled pepperoncini peppers chopped
• 8 cups romaine lettuce thinly sliced
• 0.5 pound sea scallops 
• 1.5 teaspoons spicy seasoning 
• 1 pound shrimp deveined peeled
• 0.5 cup tomatoes chopped
• 1 teaspoon vegetable oil 
• 0.3 cup bell pepper yellow chopped

Equipment

• bowl
• frying pan

Directions

1. Cook bacon in a large nonstick skillet over medium-high heat until crisp.
2. Remove bacon from skillet; crumble and set aside.
3. Add celery, bell peppers, and onions to bacon fat in skillet, and saut 1 minute; set aside.
4. Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl; stir well.
5. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill.
6. Sprinkle Spicy Seasoning over the shrimp and scallops.
7. Heat oil in skillet over high heat.
8. Add seafood, and saut 3 minutes. Spoon seafood into a bowl; cover and chill.
9. 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.