Air Fryer Crispy Scallops with Lemon Butter Sauce

 Introduction

Scallops can seem fancy, but they’re incredibly quick and easy in the air fryer. This version gives you crispy golden scallops with a rich lemon butter sauce that pairs beautifully with veggies, pasta, or a light salad. Perfectly seared without the splatter!

Prep Time: 10 minutes

Cook Time: 10–12 minutes

Total Time: 20–25 minutes

Servings: 2

 Ingredients

For the Scallops:

12 large sea scallops (about 1 lb), patted dry

1 tbsp olive oil or melted butter

Salt & black pepper to taste

1/4 cup panko breadcrumbs

1 tbsp grated Parmesan (optional)

1/2 tsp garlic powder

1/2 tsp smoked paprika or lemon pepper (optional)

For the Lemon Butter Sauce:

3 tbsp unsalted butter

2 garlic cloves, minced

Juice of 1/2 lemon

1 tsp lemon zest

1 tbsp chopped fresh parsley

Salt to taste

 Instructions

Prep the Scallops

Remove side muscle from scallops if present.

Pat scallops very dry with paper towels.

Season both sides with salt, pepper, garlic powder, and paprika.

Lightly brush or toss scallops with olive oil or melted butter.

Bread Lightly (Optional but Crispier)

In a shallow bowl, combine panko and Parmesan.

Lightly press one side of each scallop into the mixture (for a crisp golden crust).

Air Fry the Scallops

Preheat air fryer to 400°F (200°C) for 3–5 minutes.

Place scallops in a single layer in the basket, panko side up if breaded.

Air fry for 8–10 minutes, depending on size, until opaque and golden on top.

Avoid overcooking — they should be slightly springy when pressed.

Make Lemon Butter Sauce

While scallops cook, melt butter in a small pan over low heat.

Add garlic and cook 1 minute until fragrant.

Stir in lemon juice, zest, parsley, and a pinch of salt. Remove from heat.

Serve

Plate scallops and drizzle with lemon butter sauce.

Garnish with extra parsley and lemon wedges.

 Tips & Tricks

Dry scallops = better browning. Pat them dry really well.

Don’t overcrowd the basket. Cook in batches if needed for best air circulation.

Use sea scallops, not bay scallops, for the best texture and size.

For a no-breading version: Just season and cook — they’ll still crisp nicely due to natural sugars.

 Serving Ideas

Over garlic mashed cauliflower or herbed rice

With roasted asparagus or sautéed spinach

As an appetizer with dipping sauce

 Nutrition Facts (Per Serving – Approximate)