and dry well on paper towelling. Mix chili sauce, ketchup, horseradish,
Worcestershire sauce, lemon juice, mustard and pinch tarragon. Heat
butter, oil and garlic in large heavy skillet. Add scallops and cook
quickly, stirring, until lightly browned and tender, about 5 minutes.
Discard garlic. Pour chili sauce mixture over all and heat just to
boiling point. Sprinkle generously with parsley. Good served with