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Easy Air Fryer Scallops Recipe: Tender, Buttery, and Ready in 20 Minutes

Easy Air Fryer Scallops

Large sea scallops are seasoned simply with olive oil, salt, pepper, and garlic powder before air frying until tender and lightly browned. Serve immediately with lemon wedges and optional melted butter or parsley.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large sea scallops
  • 1 tablespoon Olive oil
Seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Garlic powder
For Serving
  • As needed Lemon wedges
Optional Finish
  • 1 tablespoon Melted butter
  • As desired Chopped fresh parsley

Method
 

Step-by-Step
  1. Remove the small, tough side muscle from each scallop if it is still attached. Pat the scallops very dry with paper towels before seasoning.
  2. Place the dry scallops in a bowl and gently toss them with olive oil, kosher salt, black pepper, and garlic powder. Make sure the seasoning is distributed without breaking the delicate scallops.
  3. Preheat the air fryer to 400°F for 3 to 5 minutes if your model requires preheating. A hot basket helps the scallops begin browning as soon as they are added.
  4. Arrange the scallops in a single layer in the air-fryer basket, leaving space between each one. Do not overcrowd the basket, or the scallops may steam instead of browning.
  5. Air fry the scallops at 400°F for about 6 minutes. The exact timing depends on their size, so begin checking early if your scallops are smaller.
  6. Turn each scallop carefully, then continue air frying for 2 to 4 minutes. They are ready when the centers are opaque, the exterior is lightly browned, and the texture is firm but still slightly springy.
  7. Serve the scallops immediately with lemon wedges. Add 1 tablespoon of melted butter or a sprinkle of chopped fresh parsley if desired.

Notes

Large scallops generally need 8 to 10 minutes total, while smaller scallops may finish in 6 to 8 minutes. For food safety, seafood should reach 145°F internally, but avoid overcooking because scallops can quickly become rubbery.