These Sheet Pan Crispy Scallop Sliders are a restaurant-quality seafood sandwich that’s surprisingly easy to make at home. Sweet, tender sea scallops are roasted until beautifully caramelized, then layered on buttery toasted brioche buns with crisp apple slaw and a creamy High-Protein Old Bay Crema. Ready in just 25 minutes, this elegant seafood recipe is perfect for weeknight dinners or entertaining.
⏱️ Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 sliders
🛒 Ingredients
The Sheet Pan Scallops
- 1½ 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, to taste
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 0% Greek yogurt
- 1½ 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
👩🍳 How to Make It
1. Prepare the Sheet Pan
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the sea scallops completely dry with paper towels. Toss them with the olive oil, Old Bay seasoning, garlic powder, smoked paprika, and a pinch of salt until evenly coated. Arrange the scallops on the prepared baking sheet, leaving space between each one to encourage caramelization.
2. Roast the Scallops
Bake for 8–10 minutes, or until the scallops are opaque with beautifully golden, lightly caramelized edges. Avoid overcrowding the pan to ensure they roast instead of steam.
3. Make the Apple Slaw
In a medium bowl, combine the julienned Granny Smith apple, shredded cabbage, chopped dill, apple cider vinegar, honey, and a pinch of salt. Toss well and let the slaw rest for about 5 minutes so the flavors meld while staying crisp.
4. Prepare the High-Protein Old Bay Crema
Whisk together the Greek yogurt, Old Bay seasoning, Dijon mustard, lemon juice, minced garlic, and salt until smooth, creamy, and well combined.
5. Toast and Assemble
Butter the cut sides of the brioche slider buns and toast them in a skillet until golden brown. Spread a generous layer of the Old Bay crema onto both halves of each bun. Add 2–3 roasted scallops to each slider, then top with a generous handful of the apple slaw.
6. Serve Immediately
Serve the sliders warm with fresh lemon wedges on the side for a bright citrus finish.
🥗 Nutrition (Per Slider)
Calories: Approximately 430 kcal
Protein: Approximately 32g
