Air Fryer Panko-Crusted Scallops with Garlic Aioli

How to Make Air Fryer Panko-Crusted Scallops with Garlic Aioli

1. 1

   Step 1: Prep and season scallops

   Pat scallops very dry with paper towels and remove any side muscle. Season both sides lightly with kosher salt and freshly ground black pepper; drying and seasoning first helps the panko adhere and yields a better crust.

   For this step

   • 1 lbSea scallops (dry-packed), trimmed
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Set up breading station

   In three shallow dishes place the flour in one, the beaten egg in another, and the panko in the third. Press the scallops into the flour, shake off excess, dip into the egg, then coat thoroughly with panko so they are evenly covered.

   For this step

   • 1/3 cupAll-purpose flour (for dredging)
   • 1 largeLarge egg, beaten
   • 3/4 cupPanko breadcrumbs
   
3. 3

   Step 3: Air-fry until golden

   Preheat the air fryer to 400°F (200°C) if your model requires preheating. Lightly brush or spray both sides of the breaded scallops with olive oil and arrange in a single layer in the basket without overcrowding. Air-fry 6–8 minutes, flipping once halfway through, until the panko is golden and the scallops are opaque and just firm to the touch.

   For this step

   • 1 tbspOlive oil (or neutral oil) — for brushing or spraying
   
4. 4

   Step 4: Make the garlic aioli

   While scallops cook, whisk together the mayonnaise, minced garlic, and fresh lemon juice until smooth. Taste and adjust seasoning with a pinch of salt and black pepper; chill briefly if time allows for the flavors to meld.

   For this step

   • 1/2 cupMayonnaise (for aioli)
   • 1 cloveGarlic clove, finely minced
   • 1 tbspFresh lemon juice
   
5. 5

   Step 5: Plate and serve

   Let scallops rest 1–2 minutes after cooking, then transfer to a serving plate and serve with the garlic aioli on the side for dipping. Garnish with extra lemon wedges or chopped herbs if desired and enjoy immediately for best crispness.
   

1. Pat scallops very dry with paper towels and remove any side muscle. Season both sides lightly with kosher salt and freshly ground black pepper; drying and seasoning first helps the panko adhere and yields a better crust.
2. In three shallow dishes place the flour in one, the beaten egg in another, and the panko in the third. Press the scallops into the flour, shake off excess, dip into the egg, then coat thoroughly with panko so they are evenly covered.
3. Preheat the air fryer to 400°F (200°C) if your model requires preheating. Lightly brush or spray both sides of the breaded scallops with olive oil and arrange in a single layer in the basket without overcrowding. Air-fry 6–8 minutes, flipping once halfway through, until the panko is golden and the scallops are opaque and just firm to the touch.
4. While scallops cook, whisk together the mayonnaise, minced garlic, and fresh lemon juice until smooth. Taste and adjust seasoning with a pinch of salt and black pepper; chill briefly if time allows for the flavors to meld.
5. Let scallops rest 1–2 minutes after cooking, then transfer to a serving plate and serve with the garlic aioli on the side for dipping. Garnish with extra lemon wedges or chopped herbs if desired and enjoy immediately for best crispness.