Black-Eyed Pea-And-Seafood Salad Recipe

Name: Black-Eyed Pea-And-Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 bacon slices, 3/4 cup finely chopped celery, 1/3 cup chopped green bell pepper, 1/3 cup chopped yellow bell pepper, and more.

Yes, Black-Eyed Pea-And-Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black-Eyed Pea-And-Seafood Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions