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1. Cut the cleaned scallops in half if they are large and simmer them in the milk, with salt and pepper, for 15 minutes. Strain, but reserve the milk.
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2. Melt the butter in a saucepan, add the flour, and mix well, then gradually stir in the warmed milk, seeing that it is free from lumps. Add the mushrooms, sherry, and scallops.
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3. Put into an ovenproof dish and cover the top with mashed potatoes. (You may wish to mix the potatoes with a little bit of milk so that they can be spread like an icing over the scallops.)
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4. Dot with additional butter and bake in a 350°F oven until the top is gently browned, about 20 to 30 minutes. Garnish with parsley.
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