Pat scallops dry with paper towels. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. In large skillet heat oil over high heat. Add scallops. (Do not crowd; cook in batches if necessary.) Sear scallops just until opaque, about 2 to 3 minutes on each side.
Combine rice, black-eyed peas, onion, celery, chopped parsley, Creole seasoning, scallops and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in large bowl, tossing gently. Garnish with fresh parsley, if desired. Serve immediately.
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