I made alfredo sauce to top fresh pasta. My intentions were to add
scallops, one of DH's favourites, to the sauce then topped with sauteed
sliced cremeni mushrooms. I have to introduce the new mushroom types in
slowly for DH I boiled the frozen scallops gently (brought to boil)
then added to them to the sauce. IMO, they were rubbery. DH didn't
complain so maybe I'm being overly critical but I still think they were
rubbery. So should I have just added them to the sauce without boiling?

BTW, I really liked the cremeni mushrooms moreso than portabellos.
There was a noticeable taste difference that was rich and woodsy.