Description
Crispy, golden-crusted sea scallops with a toasted panko and parmesan coating - no deep frying, no flipping, and cooked in under 10 minutes.
Ingredients
Units
Scale
- 3/4 lb dry-packed sea scallops (about 10-12 large)
- 1/2 cup seasoned panko breadcrumbs
- 1 tbsp butter or olive oil (for toasting panko)
- 1/4 cup grated parmesan cheese (plus extra for topping)
- 1/4 cup Wondra flour (or all-purpose flour)
- 1 large egg
- 1 tbsp flour (for egg batter)
- Kosher salt and pepper, to taste
- Lemon wedges for serving
Instructions
- Toast the panko by combining it with butter or olive oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until evenly golden brown - about 4 to 6 rounds. Stir in the parmesan and set aside.
- Pat the scallops very dry with paper towels and season with salt and pepper. Set up three shallow dishes: Wondra flour in the first, egg whisked with 1 tablespoon of flour in the second, and the toasted panko-parmesan mixture in the third.
- Bread each scallop by dredging lightly in flour (shake off the excess), dipping in the egg batter, then pressing firmly into the panko-parmesan mixture to coat all sides.
- Preheat your air fryer to 390°F. Arrange scallops in a single layer with space between each - do not overcrowd. Shred a little extra parmesan over the tops of each scallop. Air fry for 7 to 9 minutes, no flipping needed. Scallops are done when the crust is golden brown and the interior is just opaque.
- Serve immediately with lemon wedges. For a scallops parmesan twist, serve over pasta tossed in red sauce and finish with extra parmesan and fresh basil.
Notes
- Why toast the panko first? This is the step that makes the recipe work. Pre-toasting the panko in the microwave means the coating is already golden and crunchy before air frying. The scallops only need enough time in the air fryer to cook through — the crust doesn't have to race to brown before the scallops overcook.
- Dry-packed scallops are essential. Wet-packed scallops release water as they cook, which steams and soaks the breading. Dry-packed scallops keep the coating crisp from start to finish.
- Timing varies by scallop size. Large sea scallops (about 1 oz each) need 8 to 9 minutes. Smaller sea scallops may only need 5 to 7. Pull one and cut it if you're unsure — you want just opaque in the center.
- Wondra flour makes a difference. It creates a thinner, more even coating than all-purpose flour and helps the egg batter grip. AP flour works, but Wondra gives you a coating that stays put.
- Prep Time: 10
- Cook Time: 9
- Category: Easy Recipe
- Method: Air Fryer
- Cuisine: American, Italian