Seared Air Fryer Scallops
Seared Air Fryer Scallops feature dry sea scallops, olive oil, and a garlic-lemon butter sauce; air fry at 400°F for 8 minutes until golden-crusted and buttery inside.
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Method
- 1
Remove side muscle from scallops. Pat extremely dry with paper towels — moisture is the enemy of a good sear.
- 2
Toss with olive oil, salt, and pepper. Arrange in a single layer, not touching.
- 3
Air fry at 400°F for 3-4 minutes per side until golden crust forms and center is opaque.
- 4
Melt butter with garlic, lemon juice, parsley, and red pepper flakes.
- 5
Plate scallops and drizzle with garlic butter. Serve immediately.
Pro tip. Buy 'dry' scallops, not 'wet' — wet scallops are treated with a solution that prevents browning. Pat them bone-dry or they steam instead of sear. Don't overcook — they go rubbery fast.
Why the air fryer wins here
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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