Bring a 4-quart pot of water to a rolling boil. Add the pasta, and cook according to package directions.

While the water is heating up, place the dried tomatoes in a small heatproof dish. Pour the boiling water over the tomatoes, and set aside for 10 minutes.

Drain the tomatoes, reserving the liquid. Cut the tomatoes into thin strips and set aside.

Coat a 12-inch nonstick skillet or large wok with cooking spray, and preheat over medium-high heat. Add the garlic and mushrooms, and cook, stirring constantly, for 2 minutes. Add the scallops and tomato strips, and continue to cook and stir for about 3 minutes, or just until the scallops are opaque.

Place the lemon juice in a small dish, and stir in the cornstarch until well mixed. Add the cornstarch mixture, reserved tomato liquid, scallions, parsley, and oregano to the skillet or wok, and stir to mix well. Continue to cook until hot and bubbly; then cook for an additional minute.

Drain the cooked pasta well, and arrange it over a serving platter. Pour the scallop mixture over the pasta, and serve immediately.