Carefully cut the kernels off of the corn, dice the red pepper and jalapeno (removing stem and seeds), and dice the andouille sausage. Put all of this in a bowl with 1 Tbsps of the cajun seasoning, kosher salt, and pepper.

Check your scallops to see if there is a small muscle band still attached on the side, if so just peel them off and discard. Then pat the scallops dry really well (this is important to get a good sear).

Put the flour and remaining 1 Tbsp cajun seasoning, kosher salt, and pepper in another bowl and mix together.

Toss the scallops in the seasoned flour, shake off all excess leaving a very thin coating.

Cook either in skillets or the Blackstone Grill.

Skillets: Heat a skillet over medium high heat. Add a Tbsp of oil and the relish with the corn, peppers, and sausage. Cook 8 to 10 minutes, stirring a few times. During the last few minutes set another skillet over medium high heat, once hot add a Tbsp of oil, place the scallops in the pan and flip after 1 1/2 minutes, cook 1 more minute.

Blackstone Grill: Set the Blackstone over medium high heat for at least 5 minutes. Add 1 Tbsp oil and the relish with the corn, peppers, and sausage. Cook 8 to 10 minutes, flipping a few times. During the last few minutes add 1 Tbsp oil to another space on the grill, place the scallops and flip after 1 1/2 minutes, cook 1 more minute.

Serve the scallops with the corn relish with a lime wedge if desired.