I used to think scallops were reserved for special occasions or fancy restaurants. They just seemed like one of those “cheffy” things I’d mess up at home. But once I tried them in the air fryer, I realized how simple they are to get right. Now it’s something I make on weeknights when I want to feel like I’m treating myself without pulling out every pan in the kitchen.
They’re done in around 7 minutes, come out perfectly tender, and make me look like I know what I’m doing—even when I’m in a hurry.
Why You’ll Love It
- Quick to Make
I’m not one for long, complicated dinners on busy nights. From start to finish, these scallops are ready in the time it takes me to toss a salad or microwave some rice. - Light but Satisfying
Scallops are naturally lean, with a ton of protein and a sweet, clean flavor. They don’t weigh you down, but they definitely make a meal feel special. - Easy to Switch Up
Most days I keep it classic—just butter, salt, pepper, and a squeeze of lemon. But sometimes I get in the mood to try different spice blends or sauces. They’re a great blank canvas. - Hard to Mess Up
The air fryer is my secret weapon here. Even if you’re nervous about overcooking seafood, it’s really forgiving. I’ve served these to friends who didn’t believe they were homemade.
Also try these Air Fryer recipe:-
Ingredients I Always Have on Hand
Sea Scallops
I usually pick up a bag of frozen wild-caught scallops at the store so I always have some on standby. Look for ones that are firm and pale, not slimy. I like the medium-size ones because they cook evenly and stay nice and sweet.
Kosher Salt and Black Pepper
I keep it simple. Good seasoning goes a long way.
Butter
I’m a big believer in using real butter here. It melts over the hot scallops and gives them that rich finish.
Fresh Parsley
If you have it, use it. It gives a nice color and a little fresh, herby note.
Lemon Slices
I never skip the lemon. That bright acidity really balances the richness.
How I Make Them at Home
Step 1 – Pat Them Dry
This is a must. I lay them on paper towels and press gently. Wet scallops will steam instead of sear, and that’s how you get rubbery, pale scallops.
Step 2 – Season and Butter
Salt, pepper, and a brushing of melted butter. Nothing fancy, but it’s exactly what they need. Sometimes I’ll add a pinch of smoked paprika or cayenne if I want a little kick.
Step 3 – Air Fry
I lightly grease the basket so they don’t stick, arrange them in a single layer, and cook at 400°F for 5 to 7 minutes, flipping once. I check around 5 minutes to make sure I’m not overdoing it.
Step 4 – Finish and Serve
Once out, I brush them with more melted butter (I’m not shy with it), sprinkle chopped parsley, and serve with lemon wedges.
They look so beautiful on the plate it always makes me feel a little smug about my weeknight cooking.
My Best Tips from Lots of Trial and Error
- Don’t crowd the basket. I tried squeezing too many in once, and they steamed instead of getting that light crust. Give them space.
- Watch the time. Scallops go from tender to rubbery fast. I usually err on the side of undercooking slightly because they keep cooking from residual heat.
- Pat them really dry. This might be the most important step. Extra moisture is the enemy of good scallops.
- Prep everything ahead. Because they cook so quickly, I make sure sides and garnishes are ready to go so I can serve them hot.
How I Store Leftovers
- Fridge
I put any leftovers in a sealed container in the fridge and try to eat them the next day. They’re surprisingly good cold over a salad. - Freezer
If I somehow have more than we can eat (rare in my house), I freeze them in a single layer before transferring to a container. They’ll keep for a couple of months. - Reheat
Usually I use the air fryer again for a couple of minutes so they stay firm. The microwave is okay in a pinch but does make them softer.
A Few Personal Thoughts on Serving
I usually pair these with something fresh and green—like a big salad with crunchy cucumbers, or simple roasted asparagus. If I want a heartier meal, I’ll put them over a creamy risotto or buttery mashed potatoes.
They’re also a great option for date night at home. A glass of chilled white wine, candles on the table, and these scallops make it feel like you went out—without paying restaurant prices.
FAQs
Can you use frozen scallops? Absolutely. Just thaw them completely first for best results. If cooking from frozen, you’ll need to add about 3 extra minutes to the cook time.
Do you need to remove the side muscle? Yes, if your scallops have that little tough rectangular bit on the side, pull it off—it gets chewy when cooked.
How do you know when scallops are done? They should be opaque and slightly firm to the touch with golden edges. I often use a thermometer; 125–130°F internal temperature is perfect.
Air Fryer Scallops
These Air Fryer Scallops are juicy, tender, and packed with flavor, yet they only take 7 minutes to make! With just a few simple ingredients, you can enjoy perfectly cooked scallops in no time.
Ingredients
- 1/2 pound scallops
- 1/2 small lemon sliced
- 2 tablespoons butter divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup parsley finely chopped
Instructions
- Start by patting the scallops dry with a paper towel to make sure they crisp up nicely.
- Then, season both sides with salt and pepper. Brush them with a tablespoon of melted butter to add flavor and help them get that golden crisp.
- Spray your air fryer basket lightly with cooking spray, and arrange the scallops in a single layer. This ensures they cook evenly.
- Set your air fryer to 200°C (400°F) and cook the scallops for 5-7 minutes, flipping them halfway through. They're ready when they’re golden brown on the outside and firm but tender on the inside.
- Once done, take them out carefully and brush on a little more melted butter for an extra touch of richness.
- Sprinkle fresh chopped parsley over them and give them a squeeze of lemon juice just before serving.
Notes
- To store: Place leftover scallops in a shallow container and keep them in the fridge for up to two days.
- To freeze: Once cooled to room temperature, store the scallops in a shallow container and freeze for up to two months.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 119Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 691mgCarbohydrates 4gFiber 0gSugar 0gProtein 12g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
