I love scallops, so, when they go on sale, I always make it a point to pick up a pound or so, which is perfect for the two of us.
Even on sale, though, they are not inexpensive, a touch over $20 for that pound of tender tasties, so I try to make certain I treat them with the respect they deserve and prepare them simply.
And, I am always certain to soak them in milk for a few hours before cooking, which brings out their natural sweetness.
Note: the milk soak is my default for most any fish, except salmon and shrimp. And this soak works a treat on frozen, too!
•1 lb scallops (thawed, if frozen)
•Milk (I use whole milk for this)
•1 tbsp garlic-infused olive oil*
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
*If you prefer, use your fave plain olive oil.
Rinse the scallops and place in a bowl.
Pour milk over to cover the scallops, then cover the bowl and stash in the fridge for a few hours; three or four will be fine, but if you need to get things started in the morning, a longer soak will do no harm.
When ready to prepare the scallops, heat your air fryer to 400º, then drain the scallops (discard the milk), pat dry, and transfer to a bowl.
Drizzle the olive oil over the scallops, season with the salt and pepper, then give ’em a good toss to coat evenly.
Arrange in a single layer in the air fryer basket and cook for two minutes.
Turn the scallops over and pop back into the air fryer for four to five minutes, just until they are cooked through.
Serve as you will. We had asparagus risotto and sautéed broccolini.