Recipe courtesy of Food Network Kitchen

Air Fryer Scallops with Cherry Tomato Salad

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We’re taking the guesswork out of getting juicy, buttery, perfectly cooked scallops on the table with a surprising technique: air frying! Quickly marinated in lemon and garlic, these flavorful sea scallops cook in just 4 minutes and come out seared on the outside and meltingly tender inside. A quick salad of shaved fennel, sweet cherry tomatoes and peppery arugula makes for a dinner for two that’s sure to please!
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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 2 servings
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Ingredients

Directions

Special equipment:
an air fryer
  1. Preheat a 6-quart air fryer to 400 degrees F.
  2. Put the butter in a small ovenproof ramekin and place in the air fryer basket (alternatively melt the butter in a microwave, about 30 seconds). Cook until the butter melts, about 1 minute 30 seconds. Carefully remove the ramekin from the air fryer and pour the butter into a medium bowl.
  3. Add 1 tablespoon olive oil, the garlic, juice of half a lemon, 1/2 teaspoon salt and a pinch of pepper to the bowl with the melted butter. Add the scallops and toss to coat. Set aside to marinate for about 10 minutes while you prepare the salad.
  4. Whisk together the shallot, sherry vinegar, honey, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a pinch of pepper in a large bowl. Add the cherry tomatoes, fennel, arugula and basil and toss to coat.
  5. Remove the scallops from the marinade and place on a plate. Sprinkle with paprika and place in the air fryer basket and cook until golden and just cooked through, about 4 minutes.
  6. Divide the salad between two plates. Top each with pistachios, fennel fronds and scallops. Squeeze a lemon wedge over the top and serve.

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