Past Recipes
Scallop Penne

Scallop Penne with Mint-Spinach Pesto, Roasted Mushrooms, and Walnuts

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Ever since our kale-walnut pesto really did the trick as far as “elevated twists on a classic” go, we’ve been itching to riff even further. Here, we replace typical basil with refreshing mint, plus fresh spinach for heft and extra greenery. The punchy sauce is tossed with sweet seared scallops, al dente pasta, and smoky paprika-roasted mushrooms.

  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 690
  • Protein 39g
  • Total Carb 78g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 4 ounces
    • cremini mushrooms
  • mint
    • 1/8 ounce
    • mint
  • lemon
    • 1
    • lemon
  • baby spinach
    • 3 ounces
    • baby spinach
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • walnuts
    • 1 tablespoon
    • walnuts
  • garlic
    • 1 clove
    • garlic
  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese
  • whole-wheat penne pasta
    • 6 ounces
    • whole-wheat penne pasta
  • peas
    • 1/4 cup
    • peas
  • bay scallops
    • 10 ounces
    • bay scallops
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet
  • blender or food processor (optional)
  • 10" medium pan


Crustacean Shellfish, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Wipe mushrooms clean with a damp paper towel, then cut into ¼-inch slices. Rinse remaining produce. Pick mint leaves, discarding stems. Halve lemon; cut 1 half into wedges for serving. Pat spinach dry with paper towel.

  2. Roast mushrooms and walnuts

    Roast mushrooms and walnuts

    On 1 half of a baking sheet, toss mushrooms with smoked paprika, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer and roast until beginning to brown, 14 minutes (move on to Step 3—but don't forget to come back!). Then, add walnuts to other half of sheet. Continue roasting until walnuts are golden and fragrant and mushrooms are browned, 3-4 minutes more.

  3. Make mint-spinach pesto

    Make mint-spinach pesto

    While mushrooms roast, in a blender or food processor, combine whole garlic clove, mint, half of spinach, half of Parmesan, 2 tablespoons olive oil, and 1 tablespoon water, then pulse until smooth. Stir in juice of ½ lemon, ½ teaspoon salt, and black pepper as desired. Set aside until Step 6.

  4. Cook penne and peas

    Cook penne and peas

    Season boiling water generously with salt. Stir in whole-wheat penne and cook 5 minutes, then stir in peas and cook until pasta is al dente, 1 minute more. Drain and return to pot, off heat.

  5. Sear scallops

    Sear scallops

    While penne cooks, pat scallops dry with paper towel. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add scallops and sear, without stirring, 2 minutes (to keep them from sticking to the pan). Then, stir scallops and continue cooking until opaque and cooked through, 1 minute more. Remove pan from heat. Season with ⅛ teaspoon salt and black pepper as desired.

  6. Finish and plate scallop penne

    Finish and plate scallop penne

    To pot with penne and peas, still off heat, add mint-spinach pesto, seared scallops, remaining spinach, and half of roasted mushrooms, and toss to combine. Divide between serving bowls. Top with walnuts, remaining roasted mushrooms, and remaining Parmesan. Sprinkle over crushed red pepper (skip or use half for less heat) and serve with lemon wedges for squeezing over. Dig in!

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