Mold Detox Friendly Air Fryer Scallops
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Learn more →Ingredients
4 servings
- 1 ½ lb large sea scallops (about 12–16 scallops), side muscle removed
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the scallops thoroughly dry with paper towels — press firmly on all sides until no moisture transfers. In a small bowl, stir together the olive oil, salt, black pepper, and smoked paprika. Toss the scallops in the seasoned oil until evenly coated.
- 2
Preheat the air fryer to 400°F (205°C) for 3 minutes. Lightly spray or brush the air fryer basket with a little oil, then arrange the scallops in a single layer with at least 1/2 inch of space between each one — do not stack or crowd them.
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