These air fryer scallops deliver restaurant-quality expectations every time with golden, crispy panko topping and melt-in-your-mouth centers. Whip them up in less than 10 minutes as elegant appetizers or easy dinners. Their garlicky butter flavor pairs with just about everything!
Table of Contents
Scallops might seem tricky to cook, but this fail-proof recipe guarantees perfect results – succulent, buttery deliciousness. So what’s the secret? A light coating in oil and seasoning creates the perfect outer crust while the buttery panko topping offers rich flavor and incredible texture.
No more babysitting a skillet or dealing with splattered oil – the air fryer delivers evenly cooked scallops with minimal cleanup. And the best part? Your guests will swear you spent hours in the kitchen. They’re the easiest thing to pair with over 40+ side dishes and a long list of sauces.
If you love the convenience of cooking the main protein of your meal with an air fryer, don’t miss out on trying Air Fryer Hamburgers, Air Fryer Chicken Breast, or Air Fryer Meatloaf.
Ingredient notes
- Sea scallops – Large, dry-packed scallops work best for this recipe. Bay scallops can be used but they will likely cook in just 3 minutes due to their smaller size.
- Olive oil – Helps the seasoning stick and for the scallops to form a golden crust.
- Lemon zest – Brightens the flavor of these scallops with fresh citrus aroma.
- Seasoning – I’ve used kosher salt and black pepper, garlic powder, and paprika to season these scallops.
- Butter – Melted for mixing with the crispy panko topping.
- Breadcrumbs – Panko gives the lightest, crunchiest crust. You could still create a crunchy topping with crushed cornflakes, Ritz cracker crumbs, crushed potato chips, or crushed pork rinds.
- Parsley – Sprinkle freshly chopped parsley over the cooked scallops for a pop of color and a herbaceous finish.
- Lemon wedges – Optional for serving, but I highly recommend!
How to make it
Step 1
Prep the Air Fryer
- Preheat the air fryer to 400°F while preparing the scallops.
Step 2
Season the Scallops
- In a small bowl, mix the lemon zest, salt, pepper, garlic powder, and paprika.
- Pat the scallops thoroughly dry with paper towels, then toss them in a bowl with olive oil to coat.
- Sprinkle seasoning mixture over scallops until evenly coated.
Step 3
Initial Cook
- Arrange the scallops in a single layer in the air fryer basket.
- Air fry the scallops for an initial 3 minutes to develop a light outer crust.
Step 4
Add Panko Topping
- While the scallops cook, stir the melted butter and panko breadcrumbs together.
- After 3 minutes, flip the scallops and spoon the panko mixture evenly over each one.
Step 5
Final Cook and Serve
- Continue cooking for another 3-5 minutes until the scallops are opaque and the panko topping is golden.
- Garnish your crispy scallops with fresh parsley and serve immediately with lemon wedges.
More ways to cook scallops
While air frying delivers perfectly crisp scallops, they’re just as delicious seared in a hot skillet for a golden crust or gently simmered in a fragrant seafood stew for tender, melt-in-your-mouth bites. Here are two fail-proof alternate ways to cook your scallops:
- Scallop Risotto – Cook your sea scallops on the stovetop by heating oil in a large skillet until shimmering. Pat the scallops dry, season and then sear over high heat until golden-brown underneath (about 3 minutes). Add butter to the skillet and flip the scallops. Cook them for an extra 2 minutes or just until they turn opaque throughout.
- Italian Seafood Stew – Add your scallops to a seafood stock and simmer on low heat for 8-10 minutes.
Tips and tricks
- Pat the scallops dry thoroughly with paper towels before seasoning. Any excess moisture prevents browning and a crust from developing.
- For tender scallops, remove the tough side muscle (or “foot”) which is that small flap on the side. Just pinch it between your fingers and pull it off before cooking your scallops for the best texture.
- Don’t crowd the basket. Arrange the scallops in a single layer with space between each scallop so that air circulates for even crisping.
- Scallops cook quickly and are ready when opaque and firm to the touch (with a 145°F internal temp if using a thermometer). Make sure to follow the recipe times and temperatures so that you don’t overcook your scallops!
- Toast the panko breadcrumbs in a dry pan with a pinch of salt before mixing with butter for maximum texture.
- Serve these air fryer scallops immediately. They are best enjoyed right out of the air fryer while they’re still warm and the panko topping is still crispy.
Variations
Switch up this air fryer scallops recipe with these easy flavor twists and dietary adaptations – whether you’re craving a bit of heat, some simplicity, or a gluten-free option!
- Spicy Cajun – Replace the paprika with Cajun seasoning and add a pinch of cayenne pepper for a bold, zesty kick.
- Lemon butter sauce – Swap the panko topping for a mix of melted butter, minced garlic, chopped parsley, and extra lemon zest.
- Cook scallops from frozen in the air fryer. You will need to cook frozen scallops 2-3 minutes longer compared to fresh scallops. I recommend that you first thaw frozen scallops in the fridge, pat them dry, and then cook them for best results.
- Swap large sea scallops for bay scallops – Simply reduce the cook time and keep a close watch that they don’t overcook.
- Parmesan-crusted – Mix grated Parmesan into the panko topping for a cheesy, golden crust. You could also just enjoy a mixture of shredded Parmesan and almond flour as the delicious topping.
- Gluten-Free – Use almond flour or crushed pork rinds instead of panko breadcrumbs.
Serving suggestions
Enjoy these air fryer scallops as an elegant meal with a choice of 40 + Easy Sides or serve them as a tasty appetizer alongside these favorite Sauces for Scallops. The following recipes are a no-brainer for pairing with these tender sea scallops:
Storing
Store leftover air fryer scallops in an airtight container in the fridge for up to 2 days. Place a paper towel underneath them to absorb moisture and prevent sogginess.
Reheat these scallops in the air fryer at 350°F for 2-3 minutes to restore crispness. Avoid reheating in the microwave as this can make the scallops quite rubbery.
While freezing is possible, I don’t recommend it as the texture of the scallops is likely to change.
Erin’s wine pairings
Scallops pair beautifully with wines that offer bright acidity and crisp freshness. Their delicate sweetness shines alongside these refreshing pours:
- An unoaked Chardonnay would be perfect with these buttery scallops with hints of citrus.
- Pinot Gris has a lovely acidity that will cut through the richness of these buttery scallops and help to enhance the citrus flavor even further.
- Sparkling wine has an effervescence and bright acidity that mingles well and balances scallops’ buttery richness. Here are some budget friendly sparkling wine options.
More air fryer seafood recipes
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Full Recipe
Air Fryer Scallops
Equipment
Ingredients
- 1/2 pound sea scallops (about 8 large scallops***)
- 1 Tablespoon olive oil
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 3 tablespoons butter (melted)
- 1/4 cup breadcrumbs (or panko)
- 1/4 cup chopped parsley
- Lemon wedges for garnish (optional)
Instructions
- Preheat your air fryer to 400 degrees F.
- In a small bowl, combine the lemon zest, salt, pepper, garlic powder and paprika.
- Pat the wet scallops dry using a paper towel and then place them in a small bowl. Drizzle on the olive oil and toss to coat.
- Sprinkle on the seasoning mixture, and gently combine until the scallops are well seasoned.
- Add the scallops to the air fryer in a single layer and cook for 3 minutes.
- While the scallops are cooking, combine melted butter and panko in a small bowl.
- After 3 minutes, flip the scallops over, and top with the panko mixture. Continue cooking 3-5 minutes, until the scallops are opaque.
- Garnish with chopped parsley and serve with lemon wedges on the side.
Notes
- Pat the scallops dry thoroughly with paper towels before seasoning. Any excess moisture prevents browning and a crust from developing.
- Don’t crowd the basket. Arrange the scallops in a single layer with space between each scallop so that air circulates for even crisping.
- Scallops cook quickly and are ready when opaque and firm to the touch (with a 145°F internal temp if using a thermometer). Make sure to follow the recipe times and temperatures so that you don’t overcook your scallops!
- Toast the panko breadcrumbs in a dry pan with a pinch of salt before mixing with butter for maximum texture.
- Serve these air fryer scallops immediately. They are best enjoyed right out of the air fryer while they’re still warm and the panko topping is still crispy.
- Spicy Cajun – Replace the paprika with Cajun seasoning and add a pinch of cayenne pepper for a bold, zesty kick.
- Lemon butter sauce – Swap the panko topping for a mix of melted butter, minced garlic, chopped parsley, and extra lemon zest.
- Cook scallops from frozen in the air fryer. You will need to cook frozen scallops 2-3 minutes longer compared to fresh scallops. I recommend that you first thaw frozen scallops in the fridge, pat them dry, and then cook them for best results.
- Swap large sea scallops for bay scallops – Simply reduce the cook time and keep a close watch that they don’t overcook.
- Parmesan-crusted – Mix grated Parmesan into the panko topping for a cheesy, golden crust. You could also just enjoy a mixture of shredded Parmesan and almond flour as the delicious topping.
- Gluten-Free – Use almond flour or crushed pork rinds instead of panko breadcrumbs.
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