Breaded Air Fryer Scallops
Crispy, golden scallops coated in Italian-seasoned breadcrumbs and a touch of butter, air fried at high heat for a tender center and restaurant-style crust. Ready in about 15 minutes with minimal cleanup. Serve hot with your favorite dipping sauce for an easy seafood appetizer.
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.