2Combine scallops with wine, mushrooms and bay leaf in large skillet.
3Bring to a boil; cover and simmer for 2 minutes.
5Melt butter in saucepan.
6Blend in flour, stirring until smooth.
7Add cream; cook over medium heat, stirring constantly, until sauce thickens.
8Add parsley, pepper and sherry.
9Stir scallop mixture into cream sauce.
10Spoon mixture into 4 small ramekins (small baking dishes).
11Cover with foil and bake for 15 minutes.
12Uncover and bake for 5 minutes more, or until sauce bubbles.
13Remove scallops from oven.
14Sprinkle with paprika and serve.