Description
These Air Fryer Scallops are a delightful dish featuring a crispy Parmesan-Panko crust. With simple ingredients and a quick cooking time, they make for a perfect dinner or fancy appetizer. Serve them with lemon wedges for added freshness and enjoy the exquisite taste.
Ingredients
Scale
- 3/4 lb dry-packed sea scallops (about 10-12 large)
- 1/2 cup seasoned panko breadcrumbs
- 1 tbsp butter or olive oil (for toasting panko)
- 1/4 cup grated parmesan cheese (plus extra for topping)
- 1/4 cup wondra flour (or all-purpose flour)
- 1 large egg
- 1 tbsp flour (for egg batter)
- kosher salt and pepper, to taste
- lemon wedges for serving
Instructions
- Toast the panko in a microwave-safe bowl with butter or olive oil until golden brown, about 4 to 6 rounds, stirring every 15 seconds. Mix in the parmesan and set aside.
- Pat the scallops dry and season with salt and pepper. Prepare three shallow dishes: one with Wondra flour, one with whisked egg and a tablespoon of flour, and the last with the toasted panko-parmesan mixture.
- Bread each scallop by dredging it in flour, dipping it in the egg batter, then pressing it into the panko-parmesan mixture to coat.
- Preheat the air fryer to 390°F. Place the scallops in a single layer with some space between them, topping each with a bit of extra parmesan. Air fry for 7 to 9 minutes without flipping until golden brown and opaque inside.
- Serve with lemon wedges. For a scallops parmesan twist, serve over pasta with red sauce, extra parmesan, and fresh basil.
Notes
Make sure to pat the scallops very dry to get the crispiest texture possible.
Adjust the cooking time based on the size of your scallops for perfect doneness.
Serve freshly cooked for the best flavor and texture.
Nutrition
- Serving Size: 1 serving (about 5 scallops)
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 180mg