Cool, then refrigerate any leftovers. Reheat, then toss with hot cooked spaghetti to enjoy as part of a great lunch the next day.
For a change of pace, substitute other fresh mushrooms, such as shiitake and portobello, for all or part of the cremini mushrooms.
It is important to drain any excess liquid released from the scallops and add it to the mushrooms while cooking. It will add more flavor to the dish and, most importantly, will make the dish creamier.