Black-Eyed Pea-And-Seafood Salad

Course : Seafoods
Serves: 4
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3 slices 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
1 bunch romaine lettuce

Preparation / Directions:

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.

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