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These Air Fryer Scallops are tender and juicy with lightly browned edges and garlic butter spooned over the top. They’re an easy way to cook sea scallops without having to manage a hot skillet.
This air fried scallops recipe takes just a few minutes with no breading needed, making it an easy option for a quick seafood dinner. Serve them with lemon orzo pasta and sauteed asparagus, or try my pan seared scallops when you want a deeper golden-brown crust.
Why You’ll Love This Recipe
- Quick: The scallops cook in just a few minutes.
- Simple: There’s no breading or complicated prep.
- Garlic butter finish: Melted garlic butter adds plenty of flavor right before serving.
Ingredients Needed
- Sea scallops: Use large, raw sea scallops. I prefer dry scallops without added salt solutions because they release less moisture as they cook. Ideally, scallops should be the only ingredient listed on the package.
- Olive oil: Helps coat the scallops and encourages browning.
- Cajun seasoning: I use a small amount of my homemade Cajun seasoning so it adds flavor without overpowering the scallops.
- Garlic butter: I use my Garlic Parmesan Herb Butter, melted and spooned over the scallops after cooking. You can also use Cajun garlic butter for a bolder finish or lemon garlic butter for something brighter.
How to Cook Scallops in the Air Fryer
Pat the scallops dry
Blot the scallops well with paper towels and remove the small side muscle if needed. The surface should look dry before you add the oil and Cajun seasoning.
Add them to the hot basket
Preheat the air fryer, then arrange the scallops in a single layer with a little space between each one. Starting with a hot basket helps the first side develop some color quickly.
Flip once lightly browned
Turn the scallops when the first side has some light browning. They won’t get the same deep crust as pan-seared scallops, so don’t leave them in longer just to make them darker.
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Finish and add garlic butter
Cook just until the centers are opaque and tender. Plate the scallops with the more browned side facing up, then spoon the melted garlic butter over the top.
Tips for the Best Air Fryer Scallops
- Use dry scallops: Look for raw scallops without an added salt solution. Scallops that hold extra water have a harder time browning.
- Pat them very dry: Even dry scallops have surface moisture. Blot them thoroughly before adding the oil and seasoning.
- Preheat your air fryer for the full 5 minutes: A very hot basket helps the scallops start browning right away, so you can get more color without extending the cook time and overcooking them.
- Leave some space: Arrange the scallops in a single layer rather than crowding the basket.
- Don’t chase a darker sear: Take the scallops out once they’re cooked through. Extra time for more browning can make them firm and rubbery.
What to Serve with Air Fryer Scallops
Turn these scallops into a complete dinner with a simple starch and vegetable. Lemon orzo pasta adds a bright, lemony side that works especially well with the garlic butter scallops. You can also serve them over garlic butter rice for a buttery dinner or cilantro lime rice for a fresher, citrusy option.
For vegetables, air fryer asparagus works well if you have room in the air fryer. Or, make your side on the stovetop while the scallops cook with sauteed green beans, sauteed spinach, or sauteed asparagus.
For a richer, steakhouse-style dinner, serve the scallops with cauliflower mushroom risotto and creamed spinach.
Storage & Reheating
- Store: Refrigerate leftover scallops in an airtight container for up to 3 days.
- Reheat: Warm them just until heated through so they stay tender.
- Best texture: Scallops are best served right after cooking.
FAQs
You can air fry frozen scallops, but I recommend thawing them for this recipe. Thawing lets you pat the scallops very dry before cooking, which gives them a better chance to develop color.
Large sea scallops take about 4–5 minutes at 400°F in my air fryer. Cook them for about 3 minutes before flipping, then another 1–2 minutes until they’re cooked through. The exact time can vary with the size of your scallops and your air fryer.
The scallops should be opaque and tender rather than translucent in the center. Remove them as soon as they’re cooked through since scallops can become firm and rubbery when overcooked.
Yes. You can use the same temperature and cooking method in a Ninja air fryer or Ninja Crispi. Since air fryers vary, check the scallops toward the lower end of the cooking time and add more time only if needed.
More Air Fryer Seafood Recipes
If you like cooking seafood in the air fryer, try my air fryer Cajun shrimp, air fryer salmon bites, or air fryer lobster tails. You can also browse all of my Air Fryer Seafood Recipes for more ideas.
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Air Fryer Scallops
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Recommended Equipment
Ingredients
- 1 lb scallops, Sea Scallops, raw. This recipe works best with scallops that do not have added salt solutions. The ingredients are just scallops.
- 2 tbsp Garlic Butter, click for my recipe
- 2 tbsp olive oil
- ¼ tsp cajun seasoning, click for my recipe
Instructions
- Preheat: Preheat the air fryer to 400°F for 5 minutes.
- Prep the scallops: Pat the scallops very dry and remove the side muscle, if present.
- Season: Add the scallops, olive oil, and Cajun seasoning to a bowl. Toss to coat.
- Air fry: Add the scallops to the hot air fryer basket in a single layer. Cook at 400°F for 3 minutes.
- Flip: Turn the scallops over and cook for 1–2 minutes more, or until opaque and tender.
- Finish: Plate the scallops with the most browned side facing up. Spoon the melted garlic butter over the top.
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Recipe Notes
- Preheat your air fryer: A very hot basket helps the scallops start browning right away, so you can get more color without extending the cook time.
- Use dry scallops: Choose raw scallops without added salt solutions. Ideally, scallops should be the only ingredient listed on the package.
- Pat them very dry: Removing surface moisture helps the scallops brown instead of steam.
- Don’t overcook for color: Air fryer scallops won’t develop the same deep crust as pan-seared scallops. Remove them once they’re cooked through rather than leaving them in longer to brown.
- Try another butter: The steak garlic butter is my default, but Cajun garlic butter or lemon garlic butter also work well.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Jill F. says
If using frozen scallops, do they need to be thawed first?
Davinah Cenou Montezuma says
Yes, I used previously frozen scallops and they need to be thawed first since the cook time is very short.