Ingredients
Scale
- The Sheet Pan Scallops:
- 1½ lbs large sea scallops, patted completely dry
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- Salt and black pepper
- The Mango Slaw:
- 1 ripe mango, julienned
- 1 cup red cabbage, shredded
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
- The High-Protein Chipotle-Lime Crema:
- ½ cup plain Greek yogurt
- 1 chipotle pepper in adobo sauce, finely minced (plus 1 tsp adobo sauce)
- Juice of ½ lime
- 1 tsp honey
- Pinch of salt
- The Assembly:
- 8 small corn tortillas, warmed
- Lime wedges for serving
Instructions
- Prep Scallops: Preheat oven to 425°F (220°C). Pat scallops bone-dry with paper towels. Toss with melted butter, minced garlic, Old Bay, paprika, salt, and pepper.
- Roast: Spread scallops on a parchment-lined sheet pan with space between each piece. Roast for 8–10 minutes until edges are golden and caramelized. Do not overcrowd the pan.
- Make the Slaw: Toss julienned mango, red cabbage, cilantro, lime juice, and salt in a bowl.
- Whisk the Crema: Whisk Greek yogurt, minced chipotle, adobo sauce, lime juice, honey, and salt until smooth and thick.
- Stack & Drip: Warm tortillas directly over a gas flame. Load with mango slaw, top with 2–3 golden scallops, and flood generously with chipotle-lime crema.
- Prep Time: 15 mins
- Cook Time: 10 mins