Melt the butter in a large frying pan over medium heat, add diced onion, celery and bell pepper and sauté until transparent.
Add the wine and Worcestershire sauce and mix well. Stir in bread crumbs, 2 tbsp parsley, 1 tsp paprika and brown the mixture, adding more wine if necessary to get a stuffing like consistency.
Combine the scallops with the stuffing. Fill the scallop shells with the mixture and sprinkle with remaining parsley, paprika and salt.
Place scallops shells on a baking tray and bake in 375°F oven for about 8-10 minutes or until golden brown. Serve warm as an appetizer or as a meal with salad.