Wash and trim scallops. Drain. Simmer scallops and coral for 5 minutes in dry white wine and butter, flavoured with paprika, salt and freshly ground black pepper. Add mushrooms, onion and shallot mixture, and finely chopped parsley. Moisten with reduced Velouté Sauce; correct seasoning. Garnish cleaned scallop shells or individual heatproof dishes with this mixture. Sprinkle with grated cheese, breadcrumbs and melted butter, and put under the grill until brown.