📝 About This Recipe
Unlock the secret to restaurant-quality seafood at home with these succulent, air-fried sea scallops. By utilizing the rapid circulation of an air fryer, we achieve a delicate golden crust while maintaining a buttery, melt-in-your-mouth interior that rival traditional pan-searing. Infused with lemon zest, smoked paprika, and a rich garlic herb butter, this dish is a sophisticated, low-effort masterpiece perfect for impressive weeknight dining.
🥗 Ingredients
The Scallops
- 1.5 pounds Dry-packed Jumbo Sea Scallops (approx. 12-16 pieces, side muscle removed)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper
- 1/4 teaspoon Smoked Paprika (for color and a hint of depth)
Garlic Herb Finishing Butter
- 3 tablespoons Unsalted Butter (melted)
- 2 cloves Garlic (finely minced or pressed)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Chives (minced)
For Garnish
- 1 Lemon Wedges (for serving)
- 1 handful Microgreens or Parsley Sprigs (for plating)
👨🍳 Instructions
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1
Begin by thoroughly patting the scallops dry with paper towels. This is the most critical step; moisture is the enemy of a good sear.
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2
If still attached, gently pull off the small, rectangular 'side muscle' from each scallop and discard it, as it can be tough when cooked.
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3
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure the basket is piping hot.
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4
In a medium mixing bowl, gently toss the dried scallops with the olive oil, kosher salt, black pepper, and smoked paprika until evenly coated.
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5
Lightly grease the air fryer basket with a high-smoke point oil spray (like avocado oil) to prevent sticking.
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6
Place the scallops in the air fryer basket in a single layer, ensuring they are not touching to allow maximum air circulation.
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7
Air fry at 400°F for 3 minutes. Do not open the basket during this initial phase.
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8
While the scallops cook, whisk together the melted butter, minced garlic, lemon juice, lemon zest, parsley, and chives in a small bowl.
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9
After the first 3 minutes, open the basket and quickly flip each scallop using silicone-tipped tongs.
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10
Brush a small amount of the garlic herb butter onto the top of each flipped scallop.
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11
Continue air frying for another 3-4 minutes. The scallops are done when they are opaque throughout and feel slightly firm to the touch.
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12
Immediately remove the scallops from the hot basket to prevent overcooking from residual heat.
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13
Drizzle the remaining garlic herb butter over the scallops just before serving.
💡 Chef's Tips
Always look for 'dry-packed' scallops; 'wet-packed' scallops are treated with phosphates that prevent them from browning and give them a soapy taste. Do not overcrowd the basket; if you have a smaller air fryer, cook in two batches to ensure a proper golden crust. Internal temperature should reach 115°F-120°F for a perfect medium—they will continue to carry-over cook to the ideal 125°F-130°F. For an extra-crispy finish, you can sprinkle a tiny pinch of Panko breadcrumbs on top during the last 2 minutes of cooking. If using frozen scallops, thaw them completely in the refrigerator overnight and pat them excessively dry before seasoning.
🍽️ Serving Suggestions
Serve over a bed of creamy parmesan risotto or lemon-infused angel hair pasta. Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Sparkling Wine. Accompany with charred asparagus or sautéed garlic spinach for a light, healthy meal. Drizzle with a touch of balsamic glaze for a sweet and tangy flavor contrast. Serve as an elegant appetizer atop a small dollop of cauliflower purée or pea mash.