Adding scallops in our usual clam pasta is luxury, which we do
sometimes. We also like to mix mushrooms into our usual clam pasta, which is a
deluxe "surf & turf" version of clam pasta. This time, we created "scallops" with mushrooms called Royal Trumpet for clam pasta.
I cooked the mushroom "scallops" in the same way that I do for sea scallops: pan-sear with olive oil and butter each side over medium-high heat, and finish with salt, pepper, and fresh lemon juice. The mushrooms looked like scallops. Their texture and taste were surprisingly close to those from sea, too. It was fun and tasty!
