Cajun Scallops/Chicken

6 slices bacon
vegetable oil
1/4 cup hot pepper sauce
2 Tbsp. Dijon mustard
3 cloves garlic, minced
3 boneless chicken breasts, cut into bite sized pieces
or 2/3 pound shrimp, cleaned and deveined
or 2/3 pound scallops

1 tsp oregano
1 tsp chili powder
1/2 tsp basil
1/2 tsp thyme
1/2 tsp black pepper

Saute bacon until crisp. Set bacon aside. Combine
bacon fat and vegetable oil to make 1/3 cup. Heat
oil/fat mixture, brown chicken. Combine red pepper
sauce and spices and add to chicken. Mix well and add
bacon. Simmer until chicken/scallops/ shrimp is just
done. Serve over hot white rice.

Can make lighter by using only bacon grease. Can make
less "hot" by reducing red pepper sauce but make up
the difference to 1/4 cup by adding water. Can also
reduce Dijon mustard and chili to "cool off".