🍽️ Air Fryer Miso-Glazed Scallops

Succulent sea scallops coated in a rich, umami-packed miso glaze, air-fried to tender, golden perfection in under 15 minutes. A restaurant-quality appetizer or elegant main dish made effortless at home.

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📌 Recipe Overview

• Prep Time: 10 minutes

• Marinate Time: 15–30 minutes (optional but recommended)

• Cook Time: 8–10 minutes

• Total Time: ~30–45 minutes

• Servings: 2–3 (makes ~8–10 scallops)

• Difficulty: Easy to Moderate

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📋 Ingredients

🔸 For the Scallops:

• 1 lb large sea scallops (10–20 count per pound), patted dry

• Cooking spray or a little neutral oil (for greasing the basket)

🔸 For the Miso Glaze:

• 1½ tbsp white miso paste

• 1 tbsp mirin (or rice vinegar + a pinch of sugar)

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp honey or maple syrup

• 1 tsp sesame oil

• 1 tsp grated fresh ginger

• 1 clove garlic, finely grated

• Optional: ½ tsp sriracha or chili flakes (for heat)

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🥣 Instructions

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Step 1: Prep the Scallops

• If using frozen scallops, thaw completely in the fridge and pat dry thoroughly with paper towels.

• Remove the side muscle (the small, tough strip on the side of each scallop) if present.

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Step 2: Make the Miso Glaze

• In a small bowl, whisk together all glaze ingredients until smooth and combined.

  ✅ Tip: Warm the honey/maple slightly to help it mix easier.

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Step 3: Marinate (Optional but Recommended)

• Place scallops in a bowl or bag and toss with half the glaze.

• Let sit for 15–30 minutes in the fridge.

• Reserve the remaining glaze for brushing later.

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Step 4: Air Fry the Scallops

1. Preheat air fryer to 400°F (200°C) for 3–4 minutes.

2. Lightly grease the air fryer basket to prevent sticking.

3. Arrange scallops in a single layer, not touching.

4. Air fry for 8–10 minutes, flipping halfway through.

   • After flipping, brush with reserved glaze for extra flavor and caramelization.

   • Scallops are done when they’re golden on the edges and opaque in the center.

   🧪 Internal temp should be 120–125°F (49–52°C) for perfect doneness.

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Step 5: Serve

• Garnish with toasted sesame seeds, chopped scallions, or a drizzle of extra glaze.

• Serve over:

  • Steamed rice or quinoa

  • Stir-fried vegetables

  • Seaweed salad or soba noodles

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🧊 Storage & Reheating

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❓ Miso-Glazed Scallops Q&A

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🔸 Q: Can I use bay scallops instead of sea scallops?

A: You can, but they’re much smaller and cook faster (about 4–6 minutes total). Be careful not to overcook them!

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🔸 Q: What type of miso should I use?

A: White miso (shiro miso) is best for this recipe. It’s mild, sweet, and doesn’t overpower the delicate scallops.

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🔸 Q: Can I skip marinating?

A: Yes, but marinating for even 15 minutes helps the flavor penetrate. If you’re in a rush, just brush with glaze before and after cooking.

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🔸 Q: Why are my scallops rubbery?

A: They’re likely overcooked. Scallops cook very quickly, and going past 125°F internal temp can turn them chewy. Keep a close eye.

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🔸 Q: How do I know when scallops are done?

A: Perfectly cooked scallops are:

• Firm but springy to the touch

• Opaque in the center

• Slightly golden on the outside

• ~120–125°F internal temp

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🔸 Q: Can I double the recipe?

A: Yes, but cook in batches. Overcrowding the air fryer prevents proper browning and even cooking.

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🔸 Q: Can I make these ahead of time?

A: Scallops are best fresh. You can prep and marinate ahead, but cook just before serving.

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✅ Pro Tips for Perfect Air Fryer Scallops

• Pat scallops dry before cooking to promote browning.

• Use a meat thermometer for precision.

• Don’t skip flipping—both sides should caramelize.

• Let rest 1–2 minutes before serving for juicier bites.

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🍷 Suggested Pairings

• Side dishes: Sesame green beans, edamame, jasmine rice, or cucumber salad

• Wine: A crisp white like Sauvignon Blanc or dry Riesling

• Sauce: Extra miso glaze, ponzu, or garlic-soy butter.