Scallops cook so fast that most methods overshoot them. Six minutes under a miso butter that blisters and browns on top while the scallop barely poaches beneath is the air fryer at its gentlest. Buy dry-packed scallops if you can. Soaked ones weep brine and refuse to brown.
Everything you need
- 12 (about 400 g) large scallops, side muscle removed
- 2 tbsp (28 g) unsalted butter, soft
- 1 tbsp white miso paste
- 1 clove garlic, crushed
- 1 tsp mirin
- ½ lemon
- 1 tbsp chives, finely chopped
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Pat the scallops obsessively dry and pull off the small side muscle if it's still attached.
For this step
- 12 (about 400 g) large scallops
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Mash the butter, miso, garlic and mirin into a smooth paste.
For this step
- 2 tbsp (28 g) unsalted butter
- 1 tbsp white miso paste
- 1 clove garlic
- 1 tsp mirin
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Preheat the air fryer to 200°C / 400°F for 3 minutes. Heat matters more than usual at this timescale.
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Sit the scallops in a single layer, flat side up, and cap each with a thin disc of the miso butter.
For this step
- 12 (about 400 g) large scallops
- 2 tbsp (28 g) unsalted butter
- 1 tbsp white miso paste
-
Air fry for 5 to 6 minutes until the butter has browned and bubbled and the scallops are just opaque through, 50 to 55°C / 122 to 131°F inside.
For this step
- 12 (about 400 g) large scallops
- 2 tbsp (28 g) unsalted butter
-
Squeeze over lemon, scatter with chives and serve immediately, spooning the basket-drawer butter over rice or bread.
For this step
- 2 tbsp (28 g) unsalted butter
- ½ lemon
- 1 tbsp chives
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Dry-packed or day-boat scallops brown. Wet-packed ones (soaked in phosphate, suspiciously white) steam in their own brine no matter what you do.
- The miso cap does the browning for you. Don't flip the scallops. They're too delicate and the second side does not need it.
Make it your own
- A teaspoon of gochujang mashed into the butter instead of miso for a spicy version.
- The same butter and timing works on thick white fish portions, adding 2 minutes.
Storing & reheating
Scallops are a cook-and-eat proposition. Leftovers keep a day and are best cold, sliced into a salad, never reheated.
Frequently asked
How long do scallops take in an air fryer?
5 to 6 minutes at 200°C / 400°F for large scallops, no flip. They're done when just opaque with a slight give, around 52°C / 126°F in the centre.
Why are my scallops rubbery?
Overcooking, and it happens in under two extra minutes. Scallops keep cooking off the heat, so pull them while the centre still looks a touch translucent.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.