Quick and easy to make with a few simple ingredients, these air fryer scallops are perfect to serve as a sit down appetizer or light meal. Perfectly seared and seasoned with a herb, lemon and garlic butter, these are the real deal!
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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
If you're a little nervous about cooking scallops perfectly on the stovetop, this method has you covered and feeling like a pro in the kitchen! I first learned all about scallops (I literally spent hours researching them) when I made this pan-seared scallop recipe but decided to give them a go in my air fryer. I'm glad I did, because they're so good and easy.
These fresh scallops are cooked in a delicious lemon, herb, and garlic butter. They're simple enough to serve as part of an easy weeknight meal and fancy enough to serve to guests for a sit down appetizer.
Be sure to also try my Air Fryer Salmon Patties and Air Fryer Crab Legs too!
How to make air fryer scallops
- Gather your ingredients.
- Pat dry the scallops and set aside.
- If your scallops have a little side muscle (sometimes called the foot), remove it.
- Preheat the air fryer to 400 degrees Fahrenheit.
- Combine melted butter, garlic, salt, parsley, and lemon juice in a bowl.
- Once the air fryer is preheated, brush the air fryer basket with some of the butter mixture. Place scallops in the air fryer basket, making sure they don’t overlap. Brush butter mixture on top of scallops.
- Cook scallops for 8-10 minutes, flipping halfway.
- Serve and enjoy. Sprinkle additional parsley on top to fancy it up.
What are the best scallops to use?
For the best results use dry scallops, 'dry' simply means natural. Wet scallops are treated with a solution when they are caught to help keep the fresh for longer, where as dry scallops are left untreated. Wet scallops release more water when they are cooked, which means that you won't get that brown crispy sear on the edges.
It's best to use fresh scallops if you can, if you use frozen be sure to thaw them fully before using them and make sure they are really patted well to remove as much excess water as you can.
I also suggest using U10 scallops. These are larger scallops that have about 9-10 scallops per pound. These tend to brown the best in the air fryer and are nice, plump, and juicy.
Can you make them ahead of time?
Scallops are so quick to cook, so it's always best to cook them when you are ready to serve. If you do need to reheat them, it's important that you don't cook them any further or they can become tough and chewy. I find the best way to reheat them is in a microwave on a half heat to warm them through.
What do you serve them with?
These scallops are great to serve by themselves as a sit down appetizer with a garnish of fresh herbs, or serve them with a small salad or salsa. They are great to enjoy tossed on some freshly cooked pasta too for a main meal.
Recipe Notes and Tips
- Fresh scallops will keep in your fridge for up to two days. If they develop a strong fishy smell then they are past their best.
- Make sure to use dry scallops in this recipe as wet scallops won’t brown.
- If using smaller scallops, reduce the cook time.
More Air Fryer Recipes
Air Fryer Scallops with Garlic Herb Butter
Ingredients
- 1 lb scallops U10 dry scallops
- 2 Tablespoon unsalted butter melted
- 1 Tablespoon minced garlic
- 1 teaspoon kosher salt or to taste
- 1 teaspoon chopped parsley
- 1 teaspoon lemon juice
Instructions
- Pat dry the scallops and set aside.
- Preheat the air fryer to 400 degrees Fahrenheit.
- Combine melted butter, garlic, salt, parsley, and lemon juice in a bowl.
- Once the air fryer is preheated, brush the air fryer basket with some of the butter mixture. Place scallops in the air fryer basket, making sure they don’t overlap. Spread mixture on top of scallops.
- Cook scallops for 8-10 minutes, flipping halfway.
- Serve and enjoy.
Suggested Tools
Notes
- Make sure to use dry scallops in this recipe as wet scallops won’t brown.
- If using smaller scallops, reduce the cook time.
Elizabeth says
This is the first thing I’ve tried in my air fryer. I didn’t think they were done, so I put them under the broiler. They still were rubbery with little taste. I’m going to try your pulled pork next. I will keep trying.
Tanya says
Hi Elizabeth, it sounds like you overcooked them when you put them under the broiler. Overcooked scallops will be rubbery. If you had trouble getting them to brown, then you're likely using the wet scallops instead of the dry scallops. There's a bit of info about the difference in this blog post.
John C says
These were excellent! This will be my go to way for fixing scallops.
Tanya says
Thanks John C 🙂
Lynn Noland says
I have made your pulled pork twice in the Insta Pot, it is tender and delicious. Thank you,
Lynn
Tanya says
Thank you Lynn 🙂
John D says
Hi Tanya,
Wish we got this recipe a couple of days ago. I pan seared my scallops yesterday -- they were great. After I turned the scallops, I added scallions and baby spinach until the spinach wilted.
As for the scallops themselves, ask for females when you buy them. Females are pink, not white. Although some say they taste the same, I find the females to be sweeter than males.
John
Tanya says
Thanks for the tip on the scallops John D 🙂 I'll be on the lookout for the females the next time I go shopping. I love a sweeter scallop.
Nancy Roberts says
Great post and photos. I've been considering purchasing an air fryer, and you may have helped tip the balance with your tips and info. Thank you!