Prep the scallops: If your scallops have small side muscles attached, peel them off. They’re a bit tougher and easy to remove. Pat the scallops very dry on all sides with paper towels. Dry scallops brown better.

Preheat the air fryer: Set it to 400°F (200°C) for about 3 minutes. A hot basket helps you get caramelized edges quickly.

Make the garlic butter: In a small bowl, mix softened butter with minced garlic, lemon zest, a squeeze of lemon juice, and parsley. Season with a pinch of salt and pepper. Taste and adjust—this is your flavor base.

Season the scallops: Toss the scallops with olive oil, then sprinkle on salt and pepper. If using, add a light dusting of paprika for color and a hint of smokiness.

Arrange in the basket: Place scallops in a single layer in the air fryer basket, leaving space between them. Avoid overcrowding; work in batches if needed.

Air fry: Cook at 400°F (200°C) for 5–7 minutes, depending on size. Large sea scallops often take around 6 minutes. They’re done when the centers are just opaque and bounce back slightly when pressed.

Add garlic butter: As soon as the scallops come out, top each with a small dollop of the garlic butter. The heat will melt it, coating the scallops in a silky sauce.

Finish and serve: Add a squeeze of fresh lemon juice and a sprinkle of parsley. Serve immediately with extra lemon wedges.