Seafoods recipes

Black-Eyed Pea-And-Seafood Salad

Course : Seafoods
Source: Cooking Light, May 1995, page 65
Serves: 4

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Ingredients:

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.

Black-Eyed Pea-And-Seafood Salad

Ingredients:

Preparation / Directions:

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