1 lb. scallops
8 oz. pkg. of fresh mushrooms
1/4 c. chopped scallions
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. powdered mustard
2 c. milk
2 tbsp. chopped parsley
Grated Parmesan cheese to taste
Paprika

Cut large scallops in half. Saute mushrooms in butter for 5 minutes. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add scallops and parsley then scallions. Serve on rice, linguine or individual shells. Sprinkle with cheese and paprika.