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Sheet Pan Crispy Garlic Butter Scallop Tacos with High-Protein Chipotle-Lime Crema & Mango Slaw

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Sweet sea scallops roasted on one sheet pan until golden and caramelized, tucked into warm corn tortillas with a sweet mango slaw and a thick, smoky chipotle-lime crema drip.

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

  1. 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.
  2. 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.
  3. Make the Slaw: Toss julienned mango, red cabbage, cilantro, lime juice, and salt in a bowl.
  4. Whisk the Crema: Whisk Greek yogurt, minced chipotle, adobo sauce, lime juice, honey, and salt until smooth and thick.
  5. 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.

Find it online: https://cheerychop.com/crispy-garlic-butter-scallop-tacos/