First, prepare the ingredients

• Cut the caps off the mushrooms, put them in a box and use in another recipe within 2 days (they make great "bacon" bits!)
• Cut the mushroom stems into 2cm rounds. Peel and finely slice the shallot
• Peel and grate the garlic clove
• Roughly chop the capers
• Halve the cherry tomatoes and the lemon
• Pick the leaves from the parsley and discard the stalks

Now, make the scallops

• Warm 1 tbsp olive oil in the frying pan over a medium heat, then add the shallot to the pan and stir for 1 minute
• Add the garlic to the pan and stir for 30 seconds, then the capers and caper brine to the pan and stir for a further 30 seconds
• Put the mushroom scallops in the pan and fry on both sides until golden brown and beginning to crisp
• Once golden, turn the heat right down

Now, prepare the spaghetti

• Cook the spaghetti according to packet instructions (make sure you use a big pan with lots of salted water so the spaghetti has room to move)

Back to the scallops

• Squeeze half the lemon juice over the scallops along with a sprinkle of salt and pepper and toss (or turn) to cover
• Remove the scallops from the pan set them down on a baking tray and put the tray in a warm oven so they don't go cold (or you can pop them back in the pan before serving)

Now, prep your tomatoes

• Add the remaining olive oil to the pan and stir, then add the tomatoes and stir for 6-7 minutes so they start to break down and become saucy
• Add a few tbsp of water from the pasta pot to the tomatoes and stir to make them even saucier
• Taste the tomatoes and season to taste with salt, pepper and chilli flakes
• Transfer the pasta to the frying pan, sprinkle over the parsley (reserving a little for garnish) and twist it into the tomatoes with tongs
• Transfer the pasta to 4 bowls, add the scallops and garnish with parsley
• Season with salt, pepper and chilli flakes, and serve (preferably with a nice glass of cold white wine!)