Ingredients:

  • 1 lb Jumbo Sea Scallops (U-10 or U-12 size)
  • 1 tbsp Avocado oil
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly cracked black pepper
  • 2 tbsp Unsalted butter, melted
  • 2 cloves Garlic, finely minced
  • 1/2 tsp Smoked Paprika
  • 1 tbsp Fresh parsley, finely chopped
  • 1 Lemon, cut into wedges

Instructions:

  1. Remove the side muscle from each scallop. This is a little rectangular tag of tough tissue on the side. Just pinch and pull — it comes right off.
  2. Pat the 1 lb Jumbo Sea Scallops until they no longer feel slick. Use multiple paper towels. They should feel almost tacky to the touch.
  3. Preheat your air fryer to 400°F (200°C) for at least 5 minutes. Until the basket is radiating heat.
  4. Toss the dry scallops in a bowl with 1 tbsp Avocado oil, 1/2 tsp Fine Sea Salt, and 1/4 tsp Freshly cracked black pepper.
  5. Arrange the scallops in the air fryer basket, ensuring they do not touch. Until there is at least a half inch of space between them.
  6. Cook at 400°F (200°C) for 3 minutes.
  7. While they cook, whisk together 2 tbsp melted Unsalted butter, 2 cloves minced Garlic, and 1/2 tsp Smoked Paprika.
  8. Open the basket and quickly brush or spoon half of the garlic butter over the tops.
  9. Cook for another 2 to 3 minutes until the edges are golden brown and the centers are opaque.
  10. Remove immediately and drizzle with the remaining garlic butter and 1 tbsp fresh parsley. Serve with lemon wedges until the citrus aroma hits the air.