Black-Eyed Pea-And-Seafood Salad

• 3 bacon slices
• 3/4 cup finely chopped celery
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped yellow bell pepper
• 1/3 cup finely chopped green onions
• 1/2 cup orange juice
• 1/2 cup fresh lime juice
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 2 cups fresh or frozen black-eyed peas, cooked
• 1/2 cup chopped tomato
• 2 tablespoons chopped pickled pepperoncini peppers
• 1 pound medium deveined peeled shrimp
• 1/2 pound sea scallops
• 1 teaspoon vegetable oil
• 8 cups thinly sliced mustard greens or romaine lettuce

1. 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.
2. 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.
3. 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.
4. 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.

bacon, celery, green bell pepper, yellow bell pepper, green onions, orange juice, lime juice, dry mustard, ground red pepper, garlic, tomato, pepperoncini peppers, shrimp, scallops, vegetable oil

Taken from www.myrecipes.com/recipe/black-eyed-pea-and-seafood-salad (may not work)