For Salmon:

4 oz fresh salmon cut into 1 oz scallop shape

2 T blackening spice or Cajun seasoning

1 T olive oil

For Maque Choux

2 strips of bacon, diced

1/2 T butter

1/2 onion, minced

1 t minced garlic

1/2 red pepper, minced

1 jalapeno, minced

1 cup corn kernels, smoked

1 oz double cream

1 small tomato seeded and diced

1/2 t cayenne pepper

1/ t fresh thyme, chopped fine

1/2 t fresh basil, chopped fine

1/2 t salt

Heat a cast iron skillet. Once heated add oil.

Dust top of "scallops" with blackening spice and sear, spice side down until darkened in color. Place into preheated 350 degree oven until cooked through. Remove and keep warm for service.

In a hot pan, saute the onions and garlic in butter until golden brown. Add the corn and cream and let reduce. Once the mixture has thickened fold in other ingredients. Taste for flavor and adjust seasoning if necessary.

Place maque choux onto plate, top with scallop, garnish and serve.