Scallops In Tomato Sauce

Today is my wonderful sister's birthday.  Don't worry I'm not telling your age. She is younger than me.  The whole world is yournger than me.  Living in California she eats more seafood and veggies than bacon grease and meatloaf.

This is an old recipe that I found again in the mess of cook books Joyce sent last week.  I thought she might enjoy making this.  She may or may not remember it from years ago.  Happy Birthday Sweetie!

Scallops In Tomato Sauce
4-6 servings
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2 tablespoons butter
1 1/2 pounds sea scallops
Parsley, finely chopped
2/3 cup <a href="">chili sauce</a>, homemade or Heinz
1/3 cup catsup, Heinz
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons prepared mustard
1/8 teaspoon garlic salt

Combine all ingredients for sauce and set aside.

Saute scallops in butter until brown and tender, 5 to 8 minutes.  Pour sauce around scallops and heat just to boiling.  DO NOT boil.  Sprinkle with parsley and serve.