Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      cloves        garlic -- crushed
   2      cups          fresh or frozen black-eyed peas -- cooked
     1/2  cup           chopped tomato
   2      tablespoons   chopped pickled pepperoncini peppers
   1 1/2  teaspoons     spicy seasoning
   1      pound         medium deveined peeled shrimp
     1/2  pound         sea scallops
   1      teaspoon      vegetable oil
   8      cups          thinly sliced mustard greens or
                        romaine lettuce

Preparation:

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 sauté 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 sauté 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.