Why Air Fryer Scallops Beat Pan-Seared
No oil splatter on the stovetop. No smoke alarm going off at 6 PM.
Jessica asked me to figure out scallops after our anniversary dinner cost $48 for two appetizers. Took a few batches to nail the timing, but now we make them for $8.
✅ Golden edges in 10 minutes flat
✅ No stovetop mess or oil splatter
✅ Best dipping sauces for air fryer scallops
✅ Restaurant quality at one-third the cost
✅ Perfect party platter with toothpicks
Let’s talk about what makes these work
What Goes Into Air Fryer Scallops
The dry brine step patting those scallops completely dry makes all the difference for Maillard browning. Italian breadcrumbs create better texture than panko here.
✔ Sea scallops : pat them bone-dry with paper towels
✔ Melted butter : helps breadcrumbs stick and adds richness
✔ Italian-style breadcrumbs : already seasoned, creates golden crust
✔ Garlic powder and black pepper : depth without overpowering the scallop
✔ Light salt : scallops are naturally briny
Steps are simple. Timing matters more than technique.
Cooking Air Fryer Scallops: The Process
Pat those scallops dry really dry. Any moisture and the breading slides right off.
- Pat scallops completely dry with multiple paper towels
- Brush each scallop with melted butter on all sides
- Mix breadcrumbs with garlic powder, pepper, and salt
- Press breadcrumb mixture onto both sides of each scallop
- Spray air fryer basket with light oil spray
- Arrange scallops in single layer without touching
- Air fry at 400°F for 8-10 minutes until golden
Want to switch up the coating or try different seasonings? Here’s what works.
Three Ways to Season Air Fryer Scallops
Started with Old Bay because that’s what I grew up with in SF seafood spots. Then tested Cajun. Then went back to Italian breadcrumbs because Lily actually ate them.
Old Bay or Cajun Version
Skip the Italian breadcrumbs. Use plain panko mixed with 1 teaspoon Old Bay or Cajun seasoning.
Gives you that Maryland crab house vibe. More heat, less Italian herb flavor. Golden edges still happen at 400°F.
Lighter Herb Coating
Use half the breadcrumbs, add fresh parsley and lemon zest to the mix. Tested this when Jessica wanted something less heavy.
Still crispy but tastes brighter. Works great as an air fryer scallops appetizer with garlic aioli dip on the side.
How to Get Perfect Golden Edges
Set it to 400°F. Lower temps won’t trigger the Maillard browning you need for that restaurant crust.
The breadcrumbs need direct heat to go golden. Single layer matters stacking them steams the coating instead of crisping it.
Light oil spray on the basket prevents sticking. Don’t skip it or you’ll lose half the breading when you try to flip them.
Check at 8 minutes for smaller scallops, 10 for larger ones. They should feel firm but not rubbery when you press the center.
What to Serve With Air Fryer Scallops
Garlic aioli dip is what we use most. Mix mayo, minced garlic, lemon juice, and a pinch of salt. Lily dips everything in it.
Sweet chili sauce from Hornbacher’s works when you want something tangy. The sweetness cuts through the richness of the butter coating.
Tartar sauce is classic for a reason. Store-bought is fine I’m not making it from scratch on a Tuesday night.
Simple green salad with lemon vinaigrette balances the richness. Arugula or mixed greens, nothing fancy.
Steamed rice if you’re making this a full meal instead of an appetizer. The scallops are rich enough to carry plain rice.
Got leftovers? Store them right or they turn tough.
Storing Air Fryer Scallops
Scallops don’t keep as well as other seafood. Eat them fresh when possible.
Storage
- At room temperature: No. Seafood spoils fast.
- In the fridge: Airtight container, 1 day maximum. Any longer and the texture goes rubbery.
- In the freezer: Not recommended for breaded scallops. The coating gets soggy when thawed.
Reheating
Air fryer at 350°F for 3-4 minutes. They won’t be as crispy as fresh but still edible.
Microwave turns them into rubber erasers. Don’t do it.
Anti-waste tip
Chop leftover scallops and toss them into pasta with garlic butter sauce. Add some parsley and you’ve got a decent weeknight dinner.
Full Air Fryer Scallops Recipe
Golden-edged scallops with Italian breadcrumb coating. Tested the temperature three times before landing on 400°F lower temps don’t crisp the coating enough. Better than the restaurant version Jessica and I had for our anniversary.
Breaded Air Fryer Scallops
Equipment
- Air fryer
- Small bowl
- Pastry brush
- Paper towels
- Oil spray or mister
Ingredients
- 1 pound sea scallops patted very dry with paper towels
- 2 tablespoons unsalted butter melted
- 1/2 cup Italian-style breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- cooking spray avocado or olive oil
Instructions
- Pat scallops completely dry with multiple paper towels to help the coating adhere and brown.
- Brush each scallop on all sides with melted butter.
- In a small bowl, mix Italian-style breadcrumbs, garlic powder, black pepper, and salt.
- Press the breadcrumb mixture onto both flat sides of each scallop to coat evenly.
- Lightly spray the air fryer basket with cooking spray to prevent sticking.
- Arrange scallops in a single layer in the basket without touching.
- Air fry at 400°F for 8–10 minutes, until golden on the edges and just firm in the center. Serve immediately with your preferred dipping sauce.
Notes
- For large scallops (over 1.5 inches thick), add about 2 minutes to the cook time.
- Remove the small side muscle if still attached; it can be tough.
- Ensure scallops are very dry before coating, and avoid overcrowding to keep the crust crispy.
- Spray the basket lightly to prevent sticking and breading loss.
- Tested at 375°F, but 400°F browned the coating better; check at 7–8 minutes if your air fryer runs hot.
- Seasoning variations: use panko with 1 teaspoon Old Bay or Cajun seasoning, or mix in parsley and lemon zest for a lighter herb coating.
- Reheat leftovers in the air fryer at 350°F for 3–4 minutes; avoid the microwave.
- Storage: refrigerate up to 1 day in an airtight container; freezing breaded scallops isn’t recommended.
Air Fryer Scallops: Common Questions
First batch I made turned out rubbery because I cooked them too long. Here’s what actually works.
Are air fryer scallops as good as pan seared?
Different texture but just as good. Air fryer gives you crispy coating all around without the oil splatter.
What are common air fryer scallops cooking mistakes to avoid?
Not drying them enough before breading, overcrowding the basket, and cooking past 10 minutes. All three ruin the texture.
How to get golden edges on air fryer scallops?
Use 400°F minimum and light oil spray on the basket. Tested at 375°F and the edges stayed pale.
What’s the air fryer scallops temperature chart for different sizes?
Small scallops 8 minutes at 400°F, medium 10 minutes, large 12 minutes. Check firmness in the center.
Try These Air Fryer Scallops
These air fryer scallops cost $8 to make at home versus $24 at restaurants. Worth testing once.
Hit the stars if the timing worked for you. Drop a comment if you tried Old Bay seasoning instead curious how that turned out. Tag #AirFryerPlates or @AirFryerPlates with your photos.
