Air Fryer Recipe
Lemon Thyme Scallops
Scallops are a delicate treat that benefit from the air fryer's ability to provide a quick, even sear without overcooking. The lemon thyme butter adds a fragrant finish, making this dish both simple and elegant.
Ingredients
- 300g large king scallops, side muscles removed, roe on or off as preferred
- 1 tbsp rapeseed oil or light olive oil, plus a little extra for the crisper plate
- 15g unsalted butter, softened
- 1 tsp fresh thyme leaves, finely chopped, plus a few extra leaves to finish
- 1 unwaxed lemon, finely grated zest and 1 tbsp juice
- 1 small garlic clove, very finely grated or crushed
- 1 tsp cornflour, optional
- Fine sea salt, about ¼ tsp
- Freshly ground black pepper
- Lemon wedges, to serve
- Flat-leaf parsley, finely chopped, optional
Method
- Remove the scallops from the fridge 10 minutes before cooking and check for the small tough side muscle, peeling it away if present.
- Pat the scallops very dry with kitchen paper, changing the paper if necessary.
- Mix the softened butter with thyme, lemon zest, garlic, a pinch of salt, and a little black pepper; keep the lemon juice separate.
- Preheat the air fryer to 200°C for 4 minutes with the crisper plate in place, then lightly oil the plate.
- Put the scallops in a bowl, add rapeseed oil, cornflour if using, ¼ tsp fine sea salt, and black pepper, then toss gently.
- Arrange the scallops on the hot crisper plate in a single layer, flat side down, leaving space between them.
- Air fry at 200°C for 3 minutes, then turn the scallops carefully and cook for a further 1–2 minutes, depending on size.
- Check for doneness: scallops should be opaque around the edges, lightly springy, and slightly pearly in the centre.
- Transfer the scallops to a warm plate immediately, dot with lemon thyme butter, and squeeze over reserved lemon juice sparingly.
- Rest for 1 minute, scatter with extra thyme or parsley if using, and serve with lemon wedges.
Nutrition
Calories: 250
