2tablespoonsrice flour or 2 tablespoonsall-purpose flour
1⁄3cup seasoned breadcrumbs
1⁄3cupinstant potato flakes
oil, in spray container
NUTRITION INFO
Serving Size: 1 (108) g
Servings Per Recipe:2
Calories: 209.7
Calories from Fat 33 g16 %
Total Fat 3.7 g5 %
Saturated Fat 1.1 g5 %
Cholesterol 103.8 mg 34 %
Sodium 499.3 mg 20 %
Total Carbohydrate30.7 g 10 %
Dietary Fiber 1.7 g6 %
Sugars 1.6 g6 %
Protein 12.4 g 24 %
DIRECTIONS
Note: My scallops were rather smaller, so I reduced the cooking time by a couple of minutes. You will need to experiment with this. Whatever you do, buy only dry scallops – that is, scallops that have not been treated with chemicals.
Dry the scallops and season with salt and pepper.
Beat the egg in a small bowl. Put flour on a plate (I used rice flour because it was handy, and it worked quite well.
Combine potato flakes and seasoned breadcrumbs on a plate. (I used plain breadcrumbs – panko – and seasoned with a variety of things at hand).
Dredge scallops in the flour, dip in the beaten egg and let excess drip off, then coat with the potato/breadcrumb mix. Make sure each scallop is thoroughly covered.
Preheat air fryer to 400 deg F. Spray the basket with oil. Arrange scallops in a single layer, spray with oil, and cook for 3 or 4 minutes.
Turn over, spray the second side, and cook for another 3 to 4 minutes.You may need to adjust the cooking time, depending on size. Scallops should be golden brown and opaque.
My scallops totaled about 6-7 ounces, so this was a single serving for me.
