Black-Eyed Pea-And-Seafood Salad

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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 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

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