Melt butter in saucepan, blending in salt, pepper, and flour until bubbly.
Gradually stir in reserved liquid and cook until thickened.
Add Swiss cheese and 1/2 of the Romano and stir over very low heat until blended. Remove from heat and fold in whipped cream.
Stir in scallop mixture, then divide between eight, individual, buttered scallop shells/baking dishes.
Sprinkle tops with remaining Romano, dot with butter and sprinkle with paprika. Broil until golden brown. Watch them carefully so as not to burn.