Prep the scallops: Rinse quickly under cold water, then pat very dry with paper towels. If you see a small side muscle (a little rectangular flap), peel it off. Dry scallops sear better and won’t steam in the air fryer.

Season simply: Toss scallops with 1–2 teaspoons of oil, then season with sea salt, pepper, and smoked paprika. Keep it light—scallops are delicate and don’t need heavy spice.

Preheat your air fryer: Set to 400°F (205°C) for 3–5 minutes. A hot basket helps caramelize the edges.

Arrange in the basket: Place scallops in a single layer with space between each one. Do not overcrowd. If needed, cook in batches.

Air fry: Cook for 5–7 minutes, depending on size. Medium scallops usually take about 6 minutes. They’re done when opaque and slightly springy, with light browning on the surface.

Make the garlic butter: While scallops cook, melt 4 tablespoons butter in a small saucepan over low heat. Add minced garlic and cook 30–60 seconds until fragrant (not browned). Stir in lemon zest, a squeeze of lemon juice, parsley, and a pinch of red pepper flakes if you like heat. Season with salt to taste.

Finish and serve: Transfer hot scallops to a plate. Spoon garlic butter over the top and add an extra squeeze of lemon. Garnish with more parsley.

Optional crisp edge boost: If you want deeper color, air fry 1 more minute or switch to “broil” for 30 seconds, but watch closely to avoid overcooking.