Air Fryer Scallops With Cherry Tomato Salad Recipes

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.

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 WITH CHERRY TOMATO SALAD

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.

AIR FRYER ROASTED CHERRY TOMATOES

Steps:

• Preheat air fryer to 400 degrees F (200 degrees C).
• Cut a piece of parchment paper to fit slightly larger than your air fryer basket.
• Toss together tomatoes, olive oil, Italian seasoning, salt, pepper and garlic powder in a bowl.
• Place parchment paper into the air fryer basket, then add tomatoes. Roast for 10 minutes.
• Remove tomatoes to a bowl using a spatula. Carefully lift parchment paper out of air fryer and top tomatoes with any remaining juices.

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES

Steps:

• Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add the wine and cook until about half the liquid has evaporated.
• Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
• Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
• Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.