Giotta26! has created one of those dishes that makes you wonder why you hadn't thought of something this smart yourself -- something as simple as combining shiitake mushrooms and scallops. The Chinese have probably paired these two for thousands of years, but this preparation feels decidedly new -- and Italian. Just the right amount of lemon counters the rich pancetta, and the similar textures of cooked shiitake and scallop add a playful element to an otherwise straight-shooting pasta dinner. Notes: We decided against the cornstarch and were left with a sauce with just the right consistency. For better browning, cook the scallop pieces in two batches.
This recipe was developed from an appetizer I tasted many years ago— refined over time. I added pasta, pancetta, and the cilantro, over the years. It has become a staple in our household!