You’ll Need
12 king scallops, patted dry
30g butter
2 cloves garlic, finely grated
50ml double cream
25g grated Parmesan
20g panko breadcrumbs
1 tsp chopped fresh parsley
1 tsp lemon juice
Sea salt
Freshly cracked black pepper
To Serve
Lemon wedges
Warm crusty bread
Fresh parsley
Optional but Dangerous
Crispy pancetta crumbs
Chopped chives
Pinch of chilli flakes
Gruyère cheese instead of Parmesan
Method
Preheat your air fryer to 180°C.
Pat the scallops completely dry with kitchen paper and season lightly with sea salt and black pepper.
Melt the butter gently, then stir through the garlic and cook for around 30 seconds until fragrant.
Do not allow the garlic to brown.
Stir the double cream, lemon juice and half of the Parmesan into the garlic butter until smooth.
Divide the scallops between two small oven-safe ramekins or gratin dishes.
Spoon the garlic butter mixture evenly over the scallops.
Mix the breadcrumbs with the remaining Parmesan and chopped parsley, then sprinkle evenly over each dish.
Place the ramekins into the air fryer and cook at 180°C for 8–10 minutes, until the scallops are just cooked through and the topping is golden and bubbling.
Allow to stand for 1 minute before serving with warm crusty bread and fresh lemon wedges.