Cut each scallop in half. Fry mushrooms in butter for 5 minutes. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add scallops and parsley. Place in 6 well greased individual shells or 5-oz. custard cups. Sprinkle with cheese and paprika. bake in a hot oven at 400 F, for 10-15 minutes or until cheese browns.