3/4 lb. fresh scallops (or 1 pkg. frozen, 12 oz. thawed)
1/4 c. all purpose flour
1/4 c. butter
1/2 c. chili sauce
1 tbsp. chopped parsley
2 tsp. lemon juice
1/2 tsp. dry mustard
1/8 tsp. salt
Dash of cayenne

Dry scallops with absorbent paper and coat lightly with flour. Saute in butter in skillet for about 5 minutes or until lightly browned, turning frequently. Combine remaining ingredients; pour over scallops and simmer 5 minutes. Serve over hot cooked rice, if desired. Makes 4 servings.