Although I was up on fish patties, using fresh salmon and air-frying it makes a world of difference. You don’t even need an egg to blend if you follow the recipe exactly. Serve with desired toppings, such as cheese, lettuce, tomato, onions, mustard, or mayonnaise, on toasted buns.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- ½ cup finely crushed buttery crackers (such as Ritz®)
- ½ teaspoon garlic powder
- ½ teaspoon seafood seasoning (such as Old Bay®)
- 2 tablespoons butter, melted
- 1 pound sea scallops, patted dry
- cooking spray
Instructions
- 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 melted butter, then roll in the breading until completely coated. Set on a plate and repeat with 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.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 589 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I used parkay in place of butter. They came out great.
This had no business tasting as good as it did for being so EASY. I did have to increase the time and add another 4 minutes to bring to temp. Yummy. Kept ingredients as noted.
I used more butter but they were delicious. Definitely would do again.
These turned out perfect! We used fresh Nova Scotia scallops. Only added salt and pepper to the cracker crumbs. Cooked to perfection with the two minutes, flip then two more minutes. Melt in your mouth and delicious. We are lucky to be able to get our scallops right from the wharf 🙂
Absolutely delicious!!! The only thing I did differently is cooked them for 3 minutes after I flipped them. I’ll be making these again and again!!!
Followed recipe except I used panko bread crumbs. Came out crispy and perfectly done. Also doubled the garlic powder and Bay seasoning.
I thought this was a delicious recipe. I don’t know why all the negative feedback. I dried the scallops really well by blotting them with paper towels before dipping and breading them. I used more than the one tablespoon of butter for dipping in. Will definitely do again.
Only dry scallops as previously mentioned. We loved this simple recipe. Living on the Maine coast I can easily get sea scallops fresh and this week our grocery store sold them for $8.99 a pound so we enjoyed them twice!
Jeff is totally correct…use only DRY scallops. don’t waste your money on wet no matter how BIG they look ( all water). don’t know where Jeff is but here in New England we have many seafood stores with DRY scallops. guess we are lucky. also noticed they did not brown and breading has a hard time staying on when using the air fryer but the air fryer is wonderful
Tasted ok, but not at at all what I was looking forward to.
This is a simple, straightforward recipe. What makes it good or bad, is your choice of scallops. The secret is to use ‘dry’ scallops and not ‘wet’ scallops – I won’t even mention bay scallops. Wet scallops have been soaked in phosphates to increase their weight. If the scallops are bright white when raw, they’re wet. Wet scallops won’t brown as well, won’t hold breading, they’ll shrink while cooking, and their taste is inferior to fresh dry scallops. Raw dry scallops will have a tan or vanilla color. In many parts of the country, dry scallops are nowhere to be found. But, if you can find them, they are very much worth the extra cost per pound!
this was a complete fail. the scallops were mushy and wouldn’t turn crispy even with higher heat and/or longer time. and no matter how carefully you try to turn them over or remove them from the air fryer, the coating just falls off. I was seriously disappointed with this recipe!