Name: Air Fryer Scallops
Prep time: 2 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: American
Ingredients: 1/2 pound scallops; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons butter divided; 1/4 cup parsley finely chopped; 1/2 small lemon sliced

These Air Fryer Scallops are the kind of dish that feels restaurant-worthy but is secretly the easiest thing you’ll make all week. They’re juicy, tender, and full of buttery flavor, with just enough crisp at the edges to make you feel like a total pro in the kitchen. Even better? They’re done in under 10 minutes. It’s my secret weapon for fancy date nights at home or when I want to impress friends without breaking a sweat.

Why You’ll Love It

If you’ve ever been intimidated by cooking scallops, I promise this recipe will change that. The air fryer takes all the guesswork out—you’ll get beautifully cooked scallops every single time without hovering over a hot pan. They’re quick, healthy, and practically foolproof. Plus, you can season them any way you like, making them the perfect canvas for whatever mood you’re in. I love serving them as an appetizer when entertaining or piling them over a light salad for an elegant dinner.

Ingredients

Sea scallops (or bay scallops) – Choose ones that are firm, bright white, and smell fresh. The smaller/medium size is my go-to because they cook evenly and tend to be sweeter.
Kosher salt and black pepper – For simple, clean seasoning.
Butter – Unsalted and melted. Adds richness and a glossy finish without masking the natural flavor.
Fresh parsley – For that pop of color and fresh, herby note.
Lemon slices – A squeeze of lemon at the end brightens the whole dish.

Tips and Tricks

The real key to perfect scallops is making sure they’re dry before seasoning. Any moisture will turn to steam in the air fryer and make them soggy instead of caramelized. Also, don’t cram them in the basket—give them space to cook evenly. I always keep a close eye on them toward the end; overcooked scallops go from luxurious to rubbery in seconds. And here’s a little personal trick: I sometimes finish them with a final brush of melted butter mixed with a squeeze of lemon juice for extra shine and zip.

Flavor Variations

Scallops are like little flavor sponges, so don’t be shy about experimenting. Add a sprinkle of smoked paprika or chili flakes for heat, or swap the butter for garlic herb butter for something richer. A drizzle of browned butter and capers is another favorite of mine—it’s got that whole classic restaurant vibe but is so simple to do at home.

Make Ahead Tips

Scallops are best cooked right before serving, but you can prep everything else in advance. Pat them dry and store them in the fridge wrapped in paper towels so they’re ready to season and cook at a moment’s notice. You can also melt your butter and chop your herbs ahead of time for an even faster dinner.

Serving Suggestions

These scallops are so versatile. Serve them on their own with lemon wedges as an appetizer, or pile them over a simple salad of arugula and shaved Parmesan. They’re also fantastic over risotto, creamy polenta, or even a bed of pasta tossed with olive oil and garlic. For a light summer meal, I’ll serve them with grilled vegetables or a fresh corn salad.

Storage

Scallops really shine when they’re fresh, but leftovers will keep in an airtight container in the fridge for up to two days. If you’re planning ahead, you can freeze cooked scallops for up to two months. Just cool them completely first and use a shallow, airtight container. When reheating, go gently—either in the microwave or air fryer just until warmed through so they don’t toughen up.

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.

Final Thought

Cooking scallops at home used to feel like something best left to restaurants, but this air fryer method completely changed the game for me. It’s honestly hard to mess up. Once you try it, you’ll see just how easy it is to make something truly special with almost no effort at all. Whether you’re cooking for yourself on a weeknight or pulling out all the stops for someone special, these air fryer scallops are sure to impress.

Yield: 4