Baked Scallops in Cream Sauce

1 ½ lbs. bay scallops
½ cup butter
1 cup finely chopped onions
2 celery sticks, peeled and finely chopped
½ bunch parsley, finely chopped
1-2 cloves garlic, finely chopped
1 cup heavy cream
½ tsp paprika
Salt & pepper to taste

Pre-heat the oven to 400 degrees.

Melt the butter in a full size skillet.  Sauté the onions, celery, parsley and garlic in the butter until translucent.  Set the skillet off the heat to cool for 10-15 minutes.
Rinse and pat dry the scallops.  Toss the scallops with the cooled sauté mixture and then spread them in a single layer in a 9x13 baking pan.  Pour the heavy cream evenly over the scallops and sprinkle the paprika on top.  Bake for 20 minutes and serve immediately.