2/3 c. chili sauce
1/3 c. catsup
1 tbsp. horseradish
1 tbsp. Worcestershire sauce
1 tbsp. lemon juice
2 tsp. prepared mustard
1/8 tsp. garlic salt

In skillet heat 2 teaspoons butter. Add scallops. Saute over high heat until brown and tender, 8-10 minutes. Pour sauce over scallops. Heat to just boiling. Sprinkle with parsley if desired.