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

Juicy sea scallops roasted on one sheet pan until golden and caramelized, stacked in toasted brioche buns with a sweet crispy apple slaw and a thick high-protein Old Bay crema. No frying needed. The most luxurious slider on the sheet pan.

  • 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 cup shredded green cabbage
  • 1/2 apple (julienned)
  • 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 tbsp mayonnaise
  • 1 tsp Old Bay seasoning
  • juice of 1/2 lemon
  • 1 tsp hot sauce
  • pinch of salt
  • whisked smooth
  • 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 with paper towels. Toss in olive oil, Old Bay, garlic powder, smoked paprika, and salt. Spread on a lined sheet pan with space between each one.
  2. Roast 8 to 10 minutes until the edges are golden and caramelized. Do not overcrowd or they will steam instead of sear.
  3. Toss cabbage and apple with apple cider vinegar, honey, and salt.
  4. Whisk Greek yogurt, mayo, Old Bay, lemon juice, hot sauce, and salt until smooth and thick.
  5. Toast brioche buns. 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
  • Method: Appetizer
  • Cuisine: American