Prepare according to package directions-1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells. Meanwhile, heat 1 tbsp butter in a skillet over med heat. Add 1/2 lb. uncooked shrimp, peeled and deveined and 1/2 lb. scallops, cut in half and cook until cooked through, stirring often. Remove the shrimp and scallops from the skillet. Heat 1 tbsp butter in the skillet. Add the 2 c sliced mushrooms and cook until tender. Stir in 1 can cream of mushroom soup, 1/2 c. milk and 1 c shredded swiss cheese. Cook and stir until the cheese is melted. Return the shrimp and scallops to the skillet and cook until the mixture is hot and bubbling. Spoon the mixture into the pastry shells. Sprinkle with the parsley.