Photo: Howard L. Puckett; Styling: Cindy Manning Barr
4 servings

Unlike the canned version, fresh black-eyed peas are crunchy and packed with flavor. You can also substitute crowder, purple-hull, or pink-eye peas, or any other small, beanlike peas.

How to Make It

Step 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 sauté 1 minute; set aside.

Step 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.

Step 3

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.

Step 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.

Ratings & Reviews

tara31's Review

June 12, 2011
Fabulous recipe - and so light! We grilled the shrimp and scallops for more flavor and served over fresh butter lettuce from the garden.