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

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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.

Ingredients

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  • 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
  • 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. 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

Find it online: https://cheerychop.com/sheet-pan-scallop-sliders/