Melt the butter until golden in a sauté pan. Add the mushrooms, keeping the pan at a moderate heat and stirring for approx. 5 minutes or until golden. Add the white wine vinegar and white wine. Let the mush-rooms cook, still over a moderate heat and stirring for about 5 minutes or until all the liquid is almost gone. Stir whipping cream, cheese, water, salt and pepper in mushroom mixture and heat it thorough-ly. Season to taste. Keep the sauce warm.
Scallops: Allow the oil to heat up in a pan. Dry the scallops well and sprinkle them with salt. Cook the scallops for around. 2 minutes on each side or 2 ½ minutes if they are large.
Pasta: Place the salt into a pot of water and boil. Place the pasta in once boiling and cook for approx. 2 minutes. After cooking, drain in a sieve.
Serving: Turn the pasta into the sauce along with the peas. Arrange the pasta on plates and place 3 scallops on each. Garnish with herbs and serve immediately.