Air Fryer Breaded Sea Scallops Recipes

SPICY BAY SCALLOPS (WHOLE30, LOW CARB)

Steps:

• Combine all the ingredients in a large bowl and mix to make sure all scallops are well coated.

BREADED AND FRIED SCALLOPS

Steps:

• Mix bread crumbs, salt, and pepper in a resealable plastic bag.
• Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
• Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

BREADED SEA SCALLOPS

Steps:

• In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. , In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.

AIR FRYER CAJUN SCALLOPS

Steps:

• Preheat your air fryer to 400 F.
• Take your fresh sea scallops out of the fridge and quickly rinse them in cold water. Remove the side muscle with your fingers and pat dry with paper towels.
• Once your air fryer is preheated, line the basket with aluminium foil and lightly spray with cooking spray.
• Lightly spray the scallops with cooking oil and season with kosher salt and coat with cajun seasoning all over.
• Place all the scallops in the air fryer and cook for 3 minutes. Flip and cook for 3 more minutes until they are opaque and register at least 130 F internally.
• Serve with pasta, salad or alongside roasted vegetables.

AIR FRYER BREADED SEA SCALLOPS

Steps:

• Preheat the air fryer to 390 degrees F (198 degrees C).
• Mix cracker crumbs, garlic powder, and seafood seasoning together in a shallow bowl. Place melted butter in a second shallow bowl.
• Dip each scallop in the melted butter and then roll in the breading until completely coated. Set on a plate and repeat with the remaining scallops.
• Lightly spray the air fryer basket with cooking spray. Arrange scallops in the prepared basket so that they are not touching each other; you may need to work in batches.
• Cook in the preheated air fryer for 2 minutes. Turn scallops over gently with a small spatula and cook until opaque, about 2 more minutes.

AIR-FRYER SCALLOPS

Steps:

• Preheat air fryer to 400°. In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes, bread crumbs, salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. , Arrange scallops in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until breading is golden brown and scallops are firm and opaque, 3-4 minutes longer.

DEEP-FRIED SCALLOPS

Steps:

• Gather ingredients.
• If scallops are quite large, cut them so the sizes are fairly uniform.
• Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.
• Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast-iron skillet, saucepan, or deep fryer to 350 F.
• Line a baking pan or baking sheet with 2 or 3 thicknesses of paper towels and set aside.
• In a bowl, combine flour, salt, paprika, and black pepper.
• In another bowl, whisk eggs with the milk.
• Put the fine breadcrumbs in a third bowl.
• Dip a few of the scallops in the seasoned flour mixture, then in the egg mixture, and then roll them in the breadcrumbs to coat. Repeat with the remaining scallops.
• Once the oil has reached the temperature (350 F), add several scallops―about 6 to 10 depending on the pan size―to the hot oil and fry until golden brown, about 1 1/2 to 2 minutes. Take care not to overcook. They should be warm in the middle, but still moist.
• Remove them from the oil with a metal slotted spoon and transfer them to the paper-towel-lined pan. Shake the pan gently for a few seconds so the scallops roll around and excess oil is absorbed.
• Repeat with subsequent batches.
• Serve immediately with your choice of cocktail sauce , rémoulade sauce , or tartar sauce. Enjoy.

PANKO-CRUSTED SCALLOPS

Steps:

• Pat scallops dry. Season with salt and pepper.
• Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.
• Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through.
• Plate and garnish with lemon wedges, if desired. Serve with prepared mashed potatoes and sauteed baby spinach.