Kevin,

Sorry to butt in, but if Dave isn't available may I suggest you go to www.jerryodom.com/jambalaya.html as that is a recipe for a "true" cajun jambalaya.  (Take it from a "true" cajun)

Sea scallops are not even "heard of" food in old fashioned south Louisiana cooking, and neither is oregeno.  Usually a jambalaya will be cooked in a huge pot outdoors for a big group like a tailgate party or a fishing trip.  Most authentic jambalaya would be chicken and sausage only.  Seafood is a more recent addition.

Since it's plentiful, we usually have our seafood straight.  Boiled, fried, in a stew or ettouffe over rice are the usuals.

Have fun cooking. =)