Air Fryer Scallops With Cherry Tomato Salad Recipes

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AIR FRYER SCALLOPS WITH CHERRY TOMATO SALAD



Air Fryer Scallops with Cherry Tomato Salad image

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!

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
3 tablespoons olive oil
1 clove garlic, grated
1 lemon (1/2 juiced, 1/2 cut into 2 wedges)
Kosher salt and freshly ground black pepper
10 sea scallops (about 9 ounces), tough muscles on the side removed, scallops patted dry
1 small shallot, finely diced (about 1/4 cup)
2 tablespoons sherry vinegar
1 teaspoon honey
1 3/4 cups (about 10 ounces) cherry tomatoes, halved
1 small head fennel, halved, cored and very thinly sliced (about 1 3/4 cups), plus fennel fronds for serving
1 cup lightly packed baby arugula
1/2 cup lightly packed basil leaves
1/2 teaspoon paprika
1/4 cup roasted salted pistachios

Steps:

  • Preheat a 6-quart air fryer to 400 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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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