Air Fryer Scallops
Servings: 4 people
Calories: 175kcal
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!
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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
*** The side muscle, sometimes called the "foot," is a small, tougher part on one side of a scallop. It looks like a little flap, has a different texture, and can be chewy. To remove it, just grab it with your fingers and pull it off.
Tips and tricks
- 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.
Nutrition
Calories: 175kcal | Carbohydrates: 7g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 632mg | Potassium: 160mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 642IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg