Air Fryer Scallops: Golden, Tender, and Ready in 10 Minutes

Name: Air Fryer Scallops
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Seafood
Ingredients: 1 lb large dry-packed sea scallops; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder (optional); 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 tablespoon fresh lemon juice; 1 tablespoon fresh parsley, chopped; Lemon wedges, for serving

Posted on July 13, 2026

Air fryer scallops cooked until golden on the outside and tender inside, garnished with fresh herbs and lemon wedges.

Asian Recipes

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⏱ Prep: 5 min 🔥Cook: 6–8 min 👤Serves: 2–4 🧄Sauce: Garlic butter

Air fryer scallops come out with a golden sear on the outside and a buttery, tender center in about six minutes, no standing over a splattering pan, no guessing when to flip, no stress. The air fryer isn’t quite as ferociously hot as a cast iron pan on high, so you won’t get quite the same crust depth, but you get something that comes remarkably close with a fraction of the effort.

The one thing that can’t change regardless of method: the scallops need to be absolutely, aggressively dry before they go anywhere near heat.

Ingredients

1 lb large dry-packed sea scallops, dry-packed is non-negotiable. Wet scallops are treated with a sodium solution that causes them to steam rather than sear, look for scallops labeled “dry” or “dry-packed,” or ask at the fish counter.
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder, optional
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
Lemon wedges, for serving

Step by step

Remove the side muscle and dry the scallops. Check each scallop for the small, tough side muscle, a little rectangular tag on the edge and pinch it off. Place the scallops on a plate lined with paper towels, then press more paper towels firmly on top. Let them sit for a minute, then replace the paper towels and pat dry again. Use at least 3–4 sheets total and press firmly. This is the single most important step. Any surface moisture turns to steam in the air fryer and prevents a sear from forming. Pat more aggressively than feels necessary, you’re aiming for completely dry, not just less wet.
Season. Toss the dried scallops in the olive oil, salt, pepper and garlic powder if using, until evenly coated.
Preheat the air fryer. Preheat to 400°F (200°C) for 3–5 minutes. Spray the basket lightly with cooking spray.A cold basket means the scallops start cooking from a lower temperature and are more likely to steam before they sear. The preheated basket matters.
Air fry. Arrange the scallops in a single layer in the basket with space between each one, do not let them touch. Air fry at 400°F for 3–4 minutes, flip each scallop, then cook for another 2–3 minutes until opaque throughout and reaching an internal temperature of 125–130°F.
Make the garlic butter. While the scallops cook, melt the butter in a small pan over medium-low heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned. Stir in the lemon juice and parsley. Keep warm on the lowest setting.
Serve immediately. Transfer the scallops to plates with the most golden side facing up. Spoon the garlic butter over the top and serve straight away with lemon wedges. Scallops turn rubbery within minutes of being overcooked or left to sit, don’t let them wait.

Dry vs wet scallops, why it matters here

Wet scallops are soaked in a sodium tripolyphosphate solution to extend their shelf life and plump them up with water weight. That extra water turns to steam the moment they hit heat, which means they poach instead of sear and come out soft and pale rather than golden.

Dry scallops, untreated, just scallops, sear properly. The label “dry” or “dry-packed” is what to look for. If they’re sitting in a milky liquid at the fish counter, they’re wet.

Make it your own

Claire’s note
A pinch of smoked paprika or Old Bay in the seasoning adds a warmth that works well with the sweetness of scallops. For a spicy version, add a pinch of cayenne to the garlic butter. Serve these over cauliflower purée, risotto, or a handful of wilted spinach for a proper dinner-party plate that genuinely takes under fifteen minutes start to finish. Leftovers keep in the fridge for 2 days but reheat best in the air fryer for 2 minutes rather than the microwave, which turns them rubbery every time.

Serve with

Air fryer scallops work as an elegant appetizer or a fast main course alongside rice, pasta or a simple green salad. For more quick weeknight dinner ideas the complete Asian recipes collection has it all.

Add air fryer scallops to your weekly meal planner, a restaurant-quality dinner that’s genuinely ready before anything else on the table. And for more recipes, follow us on Pinterest.