Marinade the scalloped mushrooms for about 30min to 2 hours.
Bring a large pot of well-salted water (2 heaping tablespoons salt to about 6 quarts water) to boil. Add pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
Heat a 12-inch skillet over high until very hot, 2 to 3 minutes. Add 2 tablespoons of olive oil. When it shimmers, add the scalloped mushrooms and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
Add the tomatoes and cook, stirring occasionally, until they start to blister, 1 to 2 minutes. Add chopped garlic, give it a stir and add about 1/3 cup reserved pasta water. Season with salt and pepper.
Add the pasta, and cheese, 1 1/2 cups herbs and 1/4 cup reserved pasta water and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs, cheese and a drizzle of olive oil, if desired.