Scallops
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Air frying scallops delivers a beautiful sear without the hassle of stovetop cooking. Dry-packed scallops are key for browning. This recipe shows you how to get them perfectly cooked and tender in minutes; see the page for the instructions.
Ingredients
- 8 to 12 large sea scallops (dry-packed, not water-packed)
- Oil spray
- Salt and pepper
Season it upPairs with Lemon Herb, Simple Salt & Pepper, or Herbed Garlic ButterSee all seasonings →
Steps
- 01Check each scallop for the small, tough side muscle (a rectangular tab on the side). Pull it off if present. It's chewy and doesn't belong.
- 02Pat the scallops extremely dry. Use paper towels and press firmly. Then flip and dry the other side.
- 03Spray lightly with oil. Season with salt and pepper.
- 04Place in the basket with space between each scallop. They should not touch.
- 05Ready for the air fryer.
Dry scallops are critical. "Dry-packed" means untreated. "Wet-packed" means soaked in sodium tripolyphosphate, which adds water weight and makes them impossible to sear. Dry scallops brown beautifully. Wet scallops steam and turn rubbery. Ask at the fish counter. If the scallops are sitting in milky white liquid, they're wet.
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How to Air Fry It
- 01Preheat air fryer to 400°F (200°C).
- 02Remove the side muscle from the scallops and pat them completely dry.
- 03Spray lightly with oil and season with salt and pepper.
- 04Place scallops in the basket, ensuring they do not touch.
- 05Cook for 3 minutes, then gently flip them over.
- 06Cook for another 2-3 minutes until opaque and slightly firm.
- 07Serve immediately.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
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