Can You Make Scallops in the Air Fryer A Quick Guide

Yes, you can make perfectly seared, tender scallops in the air fryer—no need for a stovetop or oven. With just a few minutes of cooking time and minimal oil, the air fryer delivers restaurant-quality results by locking in moisture while achieving a delicious golden crust. It’s the fastest, easiest way to cook scallops at home without sacrificing flavor or texture.

Key Takeaways

• Yes, you can: Air fryer scallops cook quickly and evenly with minimal oil.
• Prep is key: Pat scallops dry for a perfect sear and golden crust.
• Season simply: Salt, pepper, and lemon enhance flavor without overpowering.
• Cook in batches: Avoid overcrowding to ensure crisp, restaurant-quality results.
• Time matters: Cook 3-5 minutes per side; overcooking makes them rubbery.
• Use fresh or frozen: Thaw frozen scallops thoroughly before air frying.

Why Air Fryer Scallops Might Be Your New Favorite Meal

Let’s be honest: scallops are one of those ingredients that feel a little fancy, maybe even intimidating. You see them on restaurant menus with truffle oil, lemon butter, or seared to golden perfection. But here’s the thing—you don’t need a five-star kitchen to make amazing scallops at home. In fact, one of the easiest, fastest, and healthiest ways to cook them is right in your air fryer.

Yes, you read that right. Can you make scallops in the air fryer? Absolutely. And the answer is more than just a “yes”—it’s a resounding “yes, and here’s why it’s brilliant.” I remember the first time I tried air fryer scallops. I was skeptical. Would they get that perfect sear? Would they dry out? Would they stick? Spoiler: they turned out juicy, tender, and with a beautiful golden crust—all in under 10 minutes. No oil splatters, no smoke alarms, and no need to babysit the pan. It felt like magic. And now, it’s my go-to method for weeknight dinners, romantic date nights, or when I just want to feel a little fancy without the fuss.

Understanding Scallops: The Basics You Need to Know

Before we dive into the air fryer magic, let’s talk scallops. Not all scallops are created equal, and knowing the difference can make or break your dish.

Types of Scallops: Sea vs. Bay

There are two main types you’ll find at the grocery store: sea scallops and bay scallops. Sea scallops are larger, meatier, and perfect for searing. They’re about the size of a golf ball and have a firm texture. Bay scallops are smaller, more delicate, and often used in seafood stews or pasta. For air frying, I almost always recommend sea scallops. They hold their shape better, develop a better crust, and don’t overcook as easily.

A quick tip: avoid “wet” scallops if you can. These are often treated with sodium tripolyphosphate (STP) to retain water. They don’t sear well and can steam instead of crisp. Look for “dry-packed” or “dry” scallops—they’re pricier, but worth it. I learned this the hard way when my first batch turned out rubbery and pale. Dry scallops = golden, delicious results.

Prepping Scallops for Air Frying

Prep is key. Scallops release a lot of moisture, and excess water is the enemy of a good sear. Here’s what I do every time:

• Pat them dry with paper towels—really dry. I press down gently but firmly to remove as much moisture as possible.
• Remove the side muscle (the little tough flap on the side). It’s easy to pull off with your fingers or a knife. It won’t hurt the scallop if left on, but it’s tough and chewy.
• Season lightly. I usually go with sea salt, freshly ground black pepper, and a tiny pinch of garlic powder. Over-seasoning can draw out more moisture.

Pro tip: I prep my scallops 15–20 minutes before cooking and let them sit on a paper towel-lined plate. This helps them dry even more and ensures they cook evenly in the air fryer.

How to Cook Scallops in the Air Fryer: Step-by-Step

Now, the fun part. Cooking scallops in the air fryer is fast, simple, and almost foolproof. Here’s my tried-and-true method.

Ingredients & Equipment

For 2 servings:

• 8–10 large sea scallops (about 1 pound)
• 1–2 tsp high-heat oil (avocado, grapeseed, or refined olive oil)
• Sea salt and black pepper
• Optional: lemon zest, fresh herbs (parsley, thyme), or a drizzle of lemon juice after cooking

You’ll need: air fryer, paper towels, small bowl, tongs or spatula.

Step-by-Step Instructions

1. Preheat the air fryer to 400°F (200°C). This is crucial. A hot basket = better sear. I wait about 3–4 minutes.
2. Pat scallops dry again—yes, again. Moisture is still your enemy.
3. Lightly brush or spray each scallop with oil on both sides. Don’t drown them. Just a thin coat. Too much oil can cause smoke and uneven cooking.
4. Arrange scallops in a single layer in the air fryer basket. Leave space between them—no crowding. If they’re touching, they’ll steam instead of crisp.
5. Cook for 5–7 minutes. I start checking at 5 minutes. They should be golden on the outside and just opaque in the center. Flip them halfway through with tongs for even browning.
6. Remove and rest for 1–2 minutes. They’ll continue cooking slightly off the heat. This is when I add a sprinkle of fresh herbs or a squeeze of lemon.

Total time? About 15 minutes from start to plate. And cleanup? Just wipe the basket. No scrubbing pans or dealing with burnt-on bits.

Doneness Tips: How to Avoid Overcooking

Scallops go from perfect to rubbery in seconds. The key is don’t overcook. They’re done when the center is just opaque and slightly springy to the touch. If you’re unsure, cut one open—it should be creamy white, not translucent. A meat thermometer should read 120–125°F (49–52°C). I’ve ruined a few batches by leaving them in an extra minute “just to be safe.” Trust me, less is more.

Flavor Variations and Recipe Ideas

Once you’ve nailed the basic method, the sky’s the limit. Scallops are like a blank canvas—they take on flavors beautifully. Here are a few of my favorite ways to jazz them up.

Classic Lemon-Garlic Scallops

My go-to. After cooking, I toss the scallops in a bowl with:

• 1 tbsp melted butter (or olive oil for lighter option)
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 minced garlic clove
• Chopped parsley

Serve over rice, quinoa, or a simple arugula salad. The bright citrus cuts through the richness of the scallop. I served this to my parents last month—my mom, who usually prefers fish sticks, asked for seconds.

Spicy Cajun Scallops

For a little heat, I season the scallops with 1 tsp Cajun seasoning before air frying. After cooking, I drizzle with a spicy aioli (mix 2 tbsp mayo, 1 tsp sriracha, 1 tsp lemon juice). Serve with roasted sweet potatoes and green beans. It’s bold, flavorful, and feels like a restaurant dish—but made in under 20 minutes.

Asian-Inspired Soy-Ginger Glaze

Mix 1 tbsp soy sauce, 1 tsp honey, 1 tsp rice vinegar, and 1/2 tsp grated fresh ginger. Brush it on the scallops during the last 2 minutes of cooking. Top with sesame seeds and sliced green onions. I love serving these over steamed jasmine rice with a side of bok choy. It’s light, savory, and feels like takeout—but healthier and faster.

Vegan/Vegetarian Twist: Scallop-Style Hearts of Palm

Yes, even vegans can enjoy “scallop” texture! Slice hearts of palm into 1-inch rounds, pat dry, and treat them just like real scallops—season, oil, air fry for 6–7 minutes. They get a nice crust and a meaty bite. I made this for a friend who’s plant-based, and she said it was the closest thing to real scallops she’s had since going vegan.

Common Mistakes and How to Avoid Them

Even with the best intentions, things can go wrong. Here are the pitfalls I’ve learned (sometimes the hard way) and how to fix them.

Overcrowding the Basket

This is the #1 mistake. When scallops are packed together, they steam instead of sear. The result? Pale, rubbery, and sad-looking scallops. Always leave space. If you have a small air fryer, cook in batches. It’s worth the extra 5 minutes.

I once tried to cook 15 scallops in my 3.5-quart model. Half were overcooked, half were undercooked, and none had that golden crust. Lesson learned: quality over quantity.

Not Drying the Scallops Enough

Moisture = steam = no sear. I can’t stress this enough. I now use three paper towels per scallop and press down firmly. I even let them sit on a dry towel for 15 minutes before cooking. It makes a huge difference.

Using the Wrong Oil

Not all oils can handle high heat. Avoid extra virgin olive oil or butter—they smoke at high temperatures. Stick to high-smoke-point oils like avocado, grapeseed, or refined olive oil. I keep a spray bottle of avocado oil for quick, even coating.

Overcooking

Scallops cook fast. I set a timer for 5 minutes, then check. If they’re golden and firm, they’re done. If they’re still pale, give them another 1–2 minutes. I use tongs to peek—don’t open the basket too early, or heat escapes.

Not Preheating the Air Fryer

Think of your air fryer like a skillet. If you add scallops to a cold basket, they’ll steam. Always preheat. It only takes a few minutes, and it’s the secret to that restaurant-style crust.

Pairing and Serving Ideas: From Weeknight to Wow

Great scallops deserve great sides. Here’s how to turn your air fryer scallops into a full meal—whether you’re cooking for one or hosting a dinner party.

Light and Fresh: Perfect for Summer

Pair scallops with:

• Mixed greens with lemon vinaigrette
• Grilled asparagus or zucchini (toss in olive oil and air fry with scallops)
• Cucumber salad with dill and red onion

I love this combo on a hot day. It’s refreshing, low-carb, and feels indulgent without weighing you down.

Comfort Food: Hearty and Satisfying

For a more filling meal, serve scallops with:

• Creamy risotto (I make it in the Instant Pot while scallops cook)
• Mashed potatoes with garlic and chives
• Buttered noodles or orzo

My husband’s favorite is scallops over garlic mashed potatoes with a side of sautéed spinach. It’s cozy, rich, and feels like a Sunday dinner—but ready in 30 minutes.

Date Night Elegance

Want to impress? Try this:

• Seared scallops on a bed of herb couscous
• Drizzle with brown butter sauce (melt butter in a pan until nutty, add lemon juice and capers)
• Top with microgreens or edible flowers

I made this for my anniversary. My partner said it was better than the restaurant version. Total cost? About $15. Total time? 25 minutes.

Data Table: Air Fryer Scallop Cooking Times & Tips

Scallop Type	Size	Air Fryer Temp	Cook Time	Internal Temp	Tips
Sea Scallops	Large (golf ball)	400°F (200°C)	5–7 minutes	120–125°F (49–52°C)	Pat very dry; space well; flip halfway
Sea Scallops	Medium (ping-pong ball)	400°F (200°C)	4–6 minutes	120–125°F (49–52°C)	Check at 4 min; don’t overcook
Bay Scallops	Small (marble)	400°F (200°C)	3–5 minutes	115–120°F (46–49°C)	Use in batches; best in pasta or salads
Hearts of Palm (vegan)	1-inch rounds	400°F (200°C)	6–7 minutes	N/A	Season well; oil lightly; crisp edges

Final Thoughts: Why Air Fryer Scallops Are a Game-Changer

So, can you make scallops in the air fryer? Yes—and you should. It’s one of the most efficient, foolproof ways to cook scallops at home. No more waiting for the skillet to heat, no more oil splatters, no more guessing if they’re done. Just golden, tender, restaurant-quality scallops in minutes.

What I love most is how versatile and forgiving the method is. Whether you’re a seafood newbie or a seasoned cook, the air fryer takes the stress out of scallops. It’s also healthier—less oil, less mess, fewer calories. And let’s be real: anything that saves time and cleanup is a win in my book.

I’ve used this method for everything from solo lunches to holiday dinners. It never fails. And the best part? My kids actually eat them (especially with lemon-garlic butter). That’s a miracle in itself.

So go ahead—give it a try. Grab some dry-packed sea scallops, fire up your air fryer, and make magic. You might just discover your new favorite weeknight meal. And when someone asks, “Wait, you made these in an air fryer?”—you can smile and say, “Yep. And they’re perfect.”

Frequently Asked Questions

Can you make scallops in the air fryer?

Yes, you can make scallops in the air fryer! This method yields tender, juicy scallops with a slightly crisp exterior in under 10 minutes.

How long do you cook scallops in the air fryer?

Air fry scallops for 5-7 minutes at 390°F (200°C), flipping halfway through. Exact time depends on scallop size and air fryer model.

Do you need to preheat the air fryer for scallops?

Preheating for 3-5 minutes ensures even cooking and better sear. While not mandatory, it helps achieve restaurant-quality results with your air fryer scallops.

Can you cook frozen scallops in the air fryer?

Yes, but thaw them first for even cooking. Pat dry before seasoning to prevent excess moisture, which can steam rather than crisp the scallops in the air fryer.

What temperature is best for air frying scallops?

390°F (200°C) is ideal for scallops in the air fryer. This high heat quickly sears the outside while keeping the inside tender and moist.

How do you prevent scallops from sticking in the air fryer?

Lightly coat scallops with oil and avoid overcrowding the basket. Use parchment paper or a silicone liner if concerned about sticking during air frying.