Seared Scallops In The Ninja Foodi With Pearled Couscous Vegetables Recipes

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AIR FRYER SCALLOPS



Air Fryer Scallops image

Buttery air fryer scallops become tender and delicious in your Ninja Foodi or Cosori. Great served on rice or in a bed of butter noodles.

Provided by The Typical Mom

Categories     Appetizer     Entree     Main Course

Number Of Ingredients 4

16 oz scallops (fresh or defrosted)
1 stick butter
1 tbsp minced garlic
salt and pepper (to taste)

Steps:

  • Boil egg noodles on stovetop (if you want to serve scallops with this).
  • Preheat air fryer to 400 degrees F for 5 minutes.
  • Put your fresh or defrosted sea scallops on paper towels to dry scallops on outside of each.
  • Sprinkle each one with salt and pepper.
  • Spray air fryer basket with non stick spray and lay scallops inside so they aren't touching.
  • Cook for 3 minutes. While you're waiting, combine butter and garlic in a bowl and melt in microwave.
  • Flip over scallops after 3 minutes and cook for an additional 2 minutes. Then open basket and brush some butter on each one. Continue cooking for last 2 minutes for 7 min. total (timing will vary slightly depending on how large your pcs. are).
  • Remove, serve over butter noodles that are cooked and pour remaining butter mixture over the top of everything. Serve.

Nutrition Facts : ServingSize 2 oz, Calories 281 kcal, Carbohydrate 4 g, Protein 14 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 88 mg, Sodium 646 mg, Sugar 1 g

SEARED SCALLOPS



Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories     main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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