If frozen, thaw scallops overnight in the refrigerator.
If the scallops have the mini muscle on the sides, go ahead and remove those. Don’t worry, you will be able to see these little pieces of flesh on the sides of the scallops. Just use your fingers to pinch it and pull it off the scallop then discard.
Next place the scallops on layers of paper towels then cover with paper towels. Leave them for 10-15 minutes to dry out. Salt scallops.
Mix melted butter and chili sauce, set aside.
Heat oil in cast iron pan over high heat 3-4 minutes.
Place scallops flat side down in pan and cook 2 minutes to sear. Flip scallops and cook approximately 2 minutes or until just cooked through.
Remove pan from heat then spoon chili butter mixture over the top of the scallops
Serve topped with buttery chili sauce and fresh parsley.