Preheat oven to 300°. Butter a 1-quart casserole. In a 3-quart saucepan over medium heat, sauté onion and garlic in butter or margarine for 5 minutes. Add mushrooms sauté 5 minutes longer.
Sprinkle with flour. Stir in 3/4 cup milk, thyme, paprika and salt. Stirring over medium-high heat, bring to a boil. Add scallops. Stirring occasionally, return to a boil. Reduce heat to low and simmer for 5 minutes or until scallops are tender and opaque. Remove from heat. Stir in sherry or milk and mayonnaise.
Place fettuccini in baking dish. Pour creamed scallops over.
In a small bowl, mix cracker crumbs and Parmesan. Sprinkle over creamed scallops.
Bake for 25 minutes or until heated through and bubbly around the edges.
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