Description
Delicious air fryer scallops with a golden sear on the outside and a buttery, tender center, ready in just 6–8 minutes.
Ingredients
Scale
- 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
Instructions
- Remove the side muscle and dry the scallops. Check each scallop for the small, tough side muscle 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.
- Season. Toss the dried scallops in the olive oil, salt, pepper, and garlic powder if using, until evenly coated.
- Preheat the air fryer to 400°F (200°C) for 3-5 minutes. Spray the basket lightly with cooking spray.
- Air fry. Arrange the scallops in a single layer in the basket and air fry at 400°F for 3-4 minutes. Flip each scallop and cook for another 2-3 minutes until opaque and reaching an internal temperature of 125-130°F.
- Make the garlic butter. Melt the butter in a small pan over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the lemon juice and parsley, keeping warm.
- Serve immediately. Transfer the scallops to plates with the most golden side facing up, spoon the garlic butter over the top, and serve with lemon wedges.
Notes
For a spicy version, add a pinch of cayenne to the garlic butter. Leftovers keep in the fridge for 2 days but reheat best in the air fryer.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 60mg