1 lb. cooked scallops
1 can (4 oz.) mushroom stems and pieces, drained
1/2 c. butter, melted
1/4 c. flour
1 tsp. salt
Dash cayenne pepper
1/2 tsp. powdered mustard
2 c. milk
2 tbsp. chopped parsley
Grated Parmesan cheese
Paprika

Cut large scallops 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 ounce custard cups. Sprinkle with cheese and paprika. Bake in hot 400 degree oven for 10 to 15 minutes or until cheese is brown. Serves 6.