why make this recipe
Making Air Fryer Scallops is a fantastic choice for anyone looking for a quick and delicious seafood dish. The air fryer gives these scallops a crispy texture while keeping them moist on the inside. Plus, this recipe is easy to follow and uses simple ingredients, making it accessible even for beginner cooks. Enjoying scallops at home can be an impressive dish for family or guests without the fuss of a complicated preparation.
how to make Air Fryer Scallops
Ingredients
- 1 c. seasoned panko breadcrumbs
- 1 tsp. Old Bay or Cajun seasoning
- 2 tbsp. butter, melted
- 1 lb. sea scallops
- Kosher salt
- 1 c. all-purpose flour
- 1 egg, beaten
- 1 lemon, cut into wedges for serving
- 1 c. mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1 tbsp. Louisiana-style hot sauce (Louisiana, Frank’s, Tabasco, Crystal, etc.)
- 1 tbsp. chopped parsley
- 1 scallion, thinly sliced
- 1 clove garlic, grated or minced
- 1 tsp. Old Bay or Cajun seasoning
Directions
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In a shallow bowl, combine the seasoned panko breadcrumbs and Old Bay seasoning until well mixed. Drizzle in the melted butter and gently toss the panko with a fork to ensure the butter is evenly incorporated.
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Pat the scallops dry and season them with 1 teaspoon of Kosher salt. Prepare a dredging station by placing flour, beaten egg, and the panko mixture in three separate shallow bowls.
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Coat each scallop in flour, tapping off any extra. Next, dip it in the egg and finally roll it in the panko mixture. Use one hand for the dry ingredients and one hand for the wet to avoid a mess. Press the panko into each scallop to help it stick, and place them on a paper towel-lined plate. Repeat this step until all scallops are coated.
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Refrigerate the scallops for 20 minutes, uncovered.
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While the scallops chill, prepare the remoulade. In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, hot sauce, parsley, scallion, garlic, and Old Bay seasoning until smooth. Cover with plastic wrap and refrigerate until ready to serve.
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Brush the air fryer basket with a neutral oil and preheat the air fryer to 390°F. Take the scallops from the refrigerator and check the breading for wet spots; gently pat any wet areas with a bit of the panko mixture.
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Arrange half of the scallops in the air fryer basket, ensuring they aren’t touching. Cook for 3 minutes, then gently flip each scallop with tongs or a flexible spatula and cook for another 3 minutes. The panko should be golden brown and crispy.
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Repeat the process with the remaining scallops. Serve immediately with the remoulade and lemon wedges.
how to serve Air Fryer Scallops
Serve these Air Fryer Scallops warm alongside the remoulade and lemon wedges. You can also add a side salad or some steamed vegetables for a complete meal. They make for an excellent appetizer at any gathering.
how to store Air Fryer Scallops
Store leftover scallops in an airtight container in the refrigerator for up to two days. However, for the best taste and texture, it is recommended to enjoy them fresh.
tips to make Air Fryer Scallops
- Make sure to pat the scallops dry well for a better coating.
- Use a neutral oil spray to prevent the scallops from sticking to the air fryer basket.
- Don’t overcrowd the basket; cook in batches if necessary to keep the scallops crispy.
variation
You can add different seasonings to the panko for a unique flavor, such as Italian herbs or a bit of garlic powder. You can also experiment with the remoulade by adding different ingredients like capers for more zest.
FAQs
1. Can I use frozen scallops?
Yes, but it’s best to thaw them completely and pat them dry before breading.
2. What can I serve with scallops?
They pair well with a side of vegetables, rice, or even a fresh salad.
3. Can I make the remoulade ahead of time?
Absolutely! The remoulade can be made a day in advance and stored in the refrigerator until use.
