Air Fryer Scallops
Published February 6, 2021 • Updated March 6, 2026
This post may contain affiliate links. See my disclosure policy.
Tender air fryer scallops with a golden sear in just 6 minutes. I top mine with a garlic lemon butter cream sauce that takes 3 minutes to make. Only 3.5g net carbs per serving.
I started making scallops in the air fryer after ruining one too many batches in a skillet. The air fryer gives you a golden sear on the outside with a tender, juicy center every single time. No babysitting the pan, no oil splattering across the stove, and no guessing when to flip. Six minutes total cook time for sea scallops that come out better than any skillet method I’ve tried.
The garlic lemon cream sauce is what takes these from good to something you’d order out. Butter, garlic, heavy cream, a splash of white wine, and fresh lemon juice. It takes about 3 minutes to make while the scallops are resting. I spoon it over the top right before serving, and it pools around the scallops on the plate. My husband started requesting this sauce on everything after the first time I made it.
Scallops are one of the best proteins for keto cooking. A 4 ounce serving of sea scallops has roughly 3 to 4 grams of net carbs and 19 grams of protein. I pair mine with air fryer salmon for a full seafood dinner or garlic butter shrimp when I want variety on the table. The whole meal comes together in under 15 minutes.
One thing I do every time that most recipes skip: I check for the abductor muscle on the side of each scallop before cooking. It’s a small, tough tab of tissue on one side. If it’s still attached, I peel it off with my fingers. It takes about two seconds per scallop and makes a real difference in texture. Some scallops come with it already removed, but I always check.
I serve these anytime we have people over. The whole plate comes together fast and nobody believes it only took a few minutes. They also work well as a low carb weeknight dinner when you want something better than the usual chicken rotation. For a bigger spread, I’ll add sheet pan shrimp to the table too.
If you’ve never cooked scallops before, don’t overthink it. Buy dry sea scallops (not wet), pat them completely dry, and season with salt and pepper. That’s the whole prep. I go through 3 to 4 paper towels per batch because any moisture on the surface means steaming instead of searing. Salt right before they go in, not ahead of time. If you salt too early, it pulls moisture out and you end up with a chewy texture. I figured that out after a few batches of tough scallops early on.
How to Make Air Fryer Scallops
Pat your scallops completely dry with paper towels, then season both sides with salt and pepper. Dry scallops are the single most important step for getting a good sear. I usually go through 3 to 4 paper towels per batch. Preheat the air fryer to 400 degrees for 4 to 5 minutes. Spray the basket or tray with cooking spray, arrange the scallops in a single layer with space between each one, and air fry for 6 minutes total. Flip them at the 3 minute mark. While they rest, melt butter in a small saucepan, add minced garlic, then whisk in heavy cream, white wine, and fresh lemon juice. Spoon the sauce over the scallops and serve immediately.
Explore 685+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 pound large sea scallops -
salt and pepper
-
3 tablespoons butter
-
2 cloves garlic, minced
-
3 tablespoons heavy cream
-
1 tablespoon white wine
-
2 teaspoons lemon juice
-
pinch of salt
Step by Step Instructions
Step by Step Instructions
Air fry them
Preheat air fryer at 400 degrees for 3-4 minutes. Place scallops on the air fryer tray or basket. Air fry at 400 degrees for 10 minutes, flip scallops halfway through cooking. Repeat cooking with remaining scallops if needed.
Get saucy and make a creamy garlic lemon sauce
In a small saucepan or skillet, melt butter over low to medium heat. Add garlic and cook until fragrant. Whisk in heavy cream and stir until thickened. Whisk in wine, lemon juice and a pinch of salt. Pour sauce over cooked scallops and serve with lemon wedges and a sprinkling of parmesan cheese if desired.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Do I need to remove the side muscle from scallops before cooking?
I always check for it. The side muscle (the abductor) is a small, tough rectangular tab on the side of the scallop. If it's still attached, I peel it off with my fingers before seasoning. It pulls right off. Not every scallop has one, but when it's there, it gets chewy and cooks at a different rate than the rest of the scallop. I make it part of my prep right after patting them dry.
My scallops came out rubbery even though I followed the recipe. What went wrong?
I've seen this happen with readers whose units run hot. If yours tends to overcook things, check the scallops at 4 to 5 minutes instead of waiting the full 6. I use an instant-read thermometer and pull mine at 130 degrees internal. Anything past 140 and they turn rubbery. The other common cause is moisture on the surface. If the scallops aren't completely dry before cooking, they steam instead of searing and the texture suffers. I go through 3 to 4 paper towels per batch to make sure they're bone dry.
What seasoning works on scallops besides salt and pepper?
I usually stick with salt and pepper because the garlic cream sauce does the heavy lifting. When I want a change, I've had good results with a light dusting of cajun seasoning (about 1/4 teaspoon per pound) for warmth without burying the scallop flavor. Old Bay works too. I've also done smoked paprika with a squeeze of lime instead of the cream sauce for a lighter take. The main thing is going easy. Scallops have a delicate, sweet flavor and too much seasoning covers it up.
What can I substitute for heavy cream in the sauce?
I've made this with coconut cream and it works well. It has a similar fat content and thickens the same way. I use the thick part from a chilled can of full-fat coconut milk. Half and half works too but the sauce will be thinner since it has less fat. When I'm in a rush, I skip the cream entirely and just make a garlic lemon butter with butter, garlic, lemon juice, and white wine. Still good.
Can I make the garlic cream sauce dairy-free?
I've made a dairy-free version using coconut cream in place of the heavy cream and olive oil instead of butter. The coconut flavor is subtle once you add the garlic and lemon juice. I whisk it the same way and it thickens in about 2 minutes. My only tip is to use refined coconut oil if you go that route, since unrefined adds a coconut taste that doesn't pair well with scallops.
How should I store and reheat leftover scallops?
I store mine in an airtight container in the fridge for up to 2 days. When I reheat them, I put them back in the fryer at 350 degrees for 2 to 3 minutes. They come out close to the original texture. I avoid the microwave because every time I've tried it, the scallops turn rubbery. If I'm meal prepping, I make the scallops and sauce separately and combine them when I reheat.
Can I cook frozen scallops without thawing first?
I've tested this and I don't recommend it. Frozen scallops release too much moisture as they cook, so you end up steaming them instead of getting a sear. I thaw mine in a bowl of cold water for 10 to 20 minutes, then pat them completely dry. The extra step makes a big difference in how the surface crisps up.
What side dishes pair well with scallops?
My go-to is a simple roasted vegetable on the side. I've also served these over cauliflower rice when I want something lighter (the garlic cream sauce soaks right in). For a date night, I add a green salad with lemon vinaigrette and that's the whole meal. When I'm making a bigger seafood spread, I'll put out shrimp or salmon alongside the scallops and let people build their own plates.
Tried every method for a proper sear on scallops at home, never quite landed it. Six minutes at 400 and there's the golden crust I've been chasing. Lemon cream sauce is done in three. Four stars until I figure out my fryer's hot spots.
Brought these to a small dinner last week and had no idea how they'd hold up, because I'd never cooked scallops before. That garlic lemon butter sauce is what got people (two friends kept dipping their bread into the leftover sauce from the pan). Going to be my go-to for anything I need to bring that feels fancy without the stress.
I've always done scallops in a cast iron because I assumed an air fryer would just steam them into rubber. Six minutes at 400 and they had an actual sear. The sauce came together before the scallops were even done.
Cast iron works but you're hovering over it the whole time. That's the part I don't miss.
Pat them dry before seasoning, like actually use multiple paper towels, and you get that golden sear instead of them just kind of steaming in there.
Three minimum, and press hard. Moisture kills a sear faster than overcrowding ever will.
Was not convinced air fryer scallops could actually sear properly (I've had so many rubbery ones from previous attempts), but that golden crust at 400 degrees genuinely surprised me. The garlic lemon cream sauce came together in three minutes and I kept going back to taste it while the scallops rested.
That sauce is dangerous. Three minutes and you've lost half of it to 'tasting' before the scallops even hit the plate.
Tried these last weekend and the garlic lemon butter sauce was great, but my scallops came out rubbery. I patted them dry and ran the air fryer at 400 for the full 6 minutes. Mine runs hot, so should I pull them at 5, or is there something to look for to know when they're done?
If yours runs hot, try 4 to 5. I take mine off at 130 on the thermometer. Without one, pull when the edges go opaque but the center still has a little give when you press it.
Pan-seared scallops never worked for me, always rubbery, but 6 minutes in the air fryer and mine came out golden and tender on the first try.
Pan scallops are just harder. One second past and they go rubbery. Air fryer gives you way more room.
Made these last weekend and my coworker who claims he hates seafood asked for the sauce recipe.
Not surprised. That sauce takes 3 minutes and people think you were actually trying.
Patted them dry like the recipe says and air fried at 400. That garlic butter sauce on top is the real star here.
Right? I could honestly eat that garlic butter with a spoon. Sometimes I make extra just to drizzle over cauliflower rice the next day.
The lemon cream sauce is what makes these. Ten minutes in the air fryer and they came out with a nice sear on both sides.
The sauce really does carry it. Mine are usually done at 6 minutes but air fryers vary a ton, if yours needed 10 and came out with a good sear then that's your number.
Made these for date night. Fifteen minutes total and it looked like I tried way harder than I did.
Right? Scallops look fancy but they're one of the fastest proteins I cook. The sauce helps too.
Absolutely delicious cooked without any changes. Definitely brought out the flavor of the scallops!
Six minutes flat. Try a tiny squeeze of extra lemon over the top right when they come out , just a little more than what's in the sauce.
Delicious! The sauce was a hit with my husband too (he's always leery if he knows I'm making anything Keto). I've watched enough of your great videos to know that prepping the ingredients is the key to a flawless cooking experience. Not sure I could have pulled it off if I hadn't since the scallops cook quick. Thanks for the great addition to my Keto arsenal!
Yeah, 6 minutes with no room to scramble. Everything has to be laid out first. Glad the sauce won him over.