Drain scallops and rinse. Drain again. Let dry for a few minutes. Bring 2 cups of water to a boil. Put scallops in the boiling water. Wait one minute. Turn heat off and let scallops sit in the hot water for 10 minutes. Drain.

Cut bacon into small pieces(1/2" x1/2"). Fry in fry pan, turning occasionaly.Remove almost cooked bacon to a side dish and drain on paper towels.

Put drained scallops in the bacon fat in the fry pan and toss for 2 minutes. Reduce heat and add mushroom soup, milk and bacon. Stir to cover and blend. Add parsley and paprika to taste. Cover and keep warm (just enough that nothing simmers). This will hold for a while if stirred occasionally but it is better if served at once.

Serve with whipped potatoes or on toast with a side salad.

Serves 3 to 4.