Air Fryer Crusty Sea Scallops

Submitted by duonyte

"From Taste of Home, by Martina Preston, with some slight changes. These were so easy to make, and air frying eliminates sauteing or frying. While the recipe specifies seasoned bread crumbs, you can use plain ones and add your own seasonings. I cannot wait for my herbs to come in this spring to try those. These were posted as a main dish, but would also make a lovely appetizer."

 

• Ready In: 18mins
• Ingredients: 8
• Serves: 2

ingredients

• 6 large sea scallops (about 3/4 lb, see Note)
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon fresh ground pepper
• 1 egg
• 2 tablespoons rice flour or 2 tablespoons all-purpose flour
• 1⁄3 cup seasoned breadcrumbs
• 1⁄3 cup instant potato flakes
• oil, in spray container

directions

1. Note: My scallops were rather smaller, so I reduced the cooking time by a couple of minutes. You will need to experiment with this. Whatever you do, buy only dry scallops - that is, scallops that have not been treated with chemicals.
2. Dry the scallops and season with salt and pepper.
3. Beat the egg in a small bowl. Put flour on a plate (I used rice flour because it was handy, and it worked quite well.
4. Combine potato flakes and seasoned breadcrumbs on a plate. (I used plain breadcrumbs - panko - and seasoned with a variety of things at hand).
5. Dredge scallops in the flour, dip in the beaten egg and let excess drip off, then coat with the potato/breadcrumb mix. Make sure each scallop is thoroughly covered.
6. Preheat air fryer to 400 deg F. Spray the basket with oil. Arrange scallops in a single layer, spray with oil, and cook for 3 or 4 minutes.
7. Turn over, spray the second side, and cook for another 3 to 4 minutes. You may need to adjust the cooking time, depending on size. Scallops should be golden brown and opaque.
8. My scallops totaled about 6-7 ounces, so this was a single serving for me. Serve with cocktail sauce, tartar sauce, or a lemon butter sauce.