Garlic Butter Air Fryer Scallops
đź•’ Time
Prep: 10 minutes
Cook: 6–8 minutes
Total: ~15 minutes
🍽 Serves
2–3 as a main
4 as an appetizer
Ingredients
1 lb large sea scallops (dry-packed, not wet)
2 tbsp melted butter
1 tbsp olive oil
2 cloves garlic, very finely minced or grated
½ tsp salt
ÂĽ tsp black pepper
ÂĽ tsp paprika (adds color + subtle warmth)
ÂĽ tsp garlic powder (optional but great)
1 tbsp fresh parsley, finely chopped
Optional finish:
Lemon wedges
Extra melted butter for drizzling
Instructions
1. Prep the scallops (important!)
Pat scallops very dry with paper towels — moisture prevents browning.
If there’s a small side muscle attached, pull it off and discard.
Let scallops sit at room temperature for 5 minutes.
2. Season
In a bowl, mix melted butter, olive oil, garlic, salt, pepper, paprika, and garlic powder.
Gently toss scallops until evenly coated.
👉 Don’t over-marinate — scallops are delicate.
3. Air fry
Preheat air fryer to 400°F (200°C) for 3 minutes.
Lightly grease the basket.
Arrange scallops in a single layer, not touching.
Air fry for 6–8 minutes, flipping halfway.
✔ They’re done when:
Golden brown on the outside
Opaque and tender inside
Internal temp ~125–130°F
4. Finish & serve
Sprinkle with fresh parsley.
Optional: drizzle with warm garlic butter.
Serve immediately with lemon wedges.
Pro Tips (this is how chefs nail it)
Dry-packed scallops only — wet scallops won’t brown.
Bigger scallops = better sear.
Don’t overcrowd the basket.
Slight undercooking is better than overcooking (they keep cooking after).
If you don’t have an air fryer
Pan-Seared Method
Heat cast-iron skillet over high heat.
Add 1 tbsp oil + 1 tbsp butter.
Sear scallops 2–3 minutes per side without moving.
Finish with garlic butter and parsley.
Perfect Pairings
Garlic mashed potatoes
Lemon risotto
Sautéed asparagus or green beans
Simple arugula salad
