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