Wash scallops and drain. Cut into 3-4 pieces if they are large.
Preheat oven to 550F.
In a medium saucepan melt 1 T butter and add onion and mushrooms.
Add scallops, lemon juice, sale, marjoram, paprika and wine.
Simmer for 2 minutes.
Drain liquid and reserve both the scallops and the liquid.
Melt 1/3 cup butter in saucepan. Wisk in flour.
Cook over low heat until smooth and bubbly.
Remove from heat.
Stir in reserved coooking liquid and cream.
Heat to boiling stirring constantly.
Remove from heat and add parsley.
Pour most of sauce over scallop and mushroom mixture, reseving 1/2 cup.
Spoon scallop mixture into 6 baking shells or small cups.
Spoon remaining sauce over shells.
Melt 1 T. Butter in small pan.
Add breadcrumbs and toast.
Broil Scallops in oven 5-8 minutes or until brown.
Spinkle with browned breadcrumbs and serve.