Simmer the scallops cut in pieces slowly in a seasoned broth (shrimp broth). Make a Bechamel sauce; combine flour and the stick of butter in sauce pan. Add 3 - 4 Tbl of scallop broth. Add half and half stirring until sauce is smooth and thick.
Cut mushrooms in small pieces and cook in some butter and a little salt. If they get too juicy, drain. Add the mushrooms and scallops to the Bechamel sauce. Add parsley.
Bake the shells according to the package directions. Remove tops and a little of the dough from the inside to make room for the filling. Fill with the sauce, sprinkle with cheese and replace the tops. Return the to the oven just to melt the cheese.
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