Thinly slice the mushrooms and put them into a baking dish with the scallops and the cubed tomato pulp, pour over extra virgin olive oil, add salt and pepper to taste, mix together gently and bake in the oven at 220 degrees for about 20 minutes.  
Once cooked, remove from the oven, add the balsamic vinegar and stir thoroughly. Arrange some rocket on each serving plate and evenly distribute the contents of the baking dish.  
Decorate with fresh chopped parsley and serve immediately.

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