MARINADE FOR SCALLOPS RECIPES

Steps:

• Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
• Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
• Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over 1/4 inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
• When oil is hot, add scallops in batches small enough so they’re not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away.

Steps:

• Gently peel off the side muscle from 1 pound scallops if they are still attached. Pat the scallops dry with paper towels.
• Finely grate the zest from 1 medium lemon until you have 1 teaspoon zest and set aside for garnish. Juice the lemon until you have 2 tablespoons juice and place in a medium bowl. Mince 1 garlic clove and finely chop 1 tablespoon fresh dill if using (plus more for garnish if desired), and add both to the bowl.
• Add 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Add the scallops and toss gently to coat. Let marinate for 10 minutes at room temperature. Meanwhile, heat an air fryer to 390 to 400°F.
• Use tongs to transfer the scallops into the air fryer basket in a single layer, leaving the marinade in the bowl. Air fry for 2 minutes. Flip the scallops and air fry until the scallops are firm and the internal temperature is 115°F, about 3 minutes more (they may not be evenly browned).
• Transfer the scallops to a plate and garnish with the lemon zest and more dill.