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Sheet Pan Crispy Scallop Sliders with High-Protein Old Bay Crema and Apple Slaw

The most premium slider on the internet just got even better! Juicy sea scallops roasted until golden and caramelized on one sheet pan, stacked in toasted brioche buns with a crisp sweet apple slaw and a thick high-protein Old Bay crema. No frying needed. One sheet pan. 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • The Sheet Pan:
  • 1 1/2 lbs large sea scallops (patted completely dry)
  • 1 tbsp olive oil
  • 1 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt
  • The Apple Slaw:
  • 1 Granny Smith apple (julienned)
  • 1 cup shredded green cabbage
  • 2 tbsp fresh dill (chopped)
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • pinch of salt
  • The High-Protein Old Bay Crema:
  • 1/2 cup Greek yogurt (0% fat)
  • 1 1/2 tsp Old Bay seasoning
  • 1 tsp Dijon mustard
  • juice of 1/2 lemon
  • 1 garlic clove (minced)
  • pinch of salt
  • The Assembly:
  • 4 brioche slider buns (toasted)
  • butter for toasting
  • lemon wedges for serving

Instructions

  1. Preheat oven to 425F (220C). Pat scallops completely dry. Toss in olive oil, Old Bay, garlic powder, smoked paprika, and salt. Spread on a lined sheet pan with space between each scallop.
  2. Roast 8 to 10 minutes until edges are golden and caramelized. Do not overcrowd or they will steam.
  3. Toss julienned apple, cabbage, and dill with apple cider vinegar, honey, and salt. Let sit 5 minutes so the flavors come together.
  4. Whisk Greek yogurt, Old Bay, Dijon, lemon juice, garlic, and salt until completely smooth and thick.
  5. Toast brioche buns cut-side down in a buttered pan. Spread Old Bay crema on both halves, stack 2 to 3 scallops, and pile the apple slaw generously on top. Serve with lemon wedges
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes