Open the scallops and rinse well. Put the butter in a frying pan and melt over medium heat. Turn the scallop meat in flour to the other side and roast in butter for 3 min on each side. Dice onions and sauté in olive oil for 8 to 10 min until translucent.
Add paprika seasoning and white wine, make 3 min. Add salt and breadcrumbs and reduce repeatedly a tiny bit.
Chop the parsley finely and sprinkle into the sauce except for a small remainder and stir through.
Arrange two mussels on each plate and pour the sauce over them. Finally, sprinkle a small amount of breadcrumbs and a small amount of chopped parsley over the mussels.
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