SCALLOPS AND POTATO RECIPE RECIPES

Steps:

• Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
• Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.

Steps:

• In a shallow bowl, combine bread crumbs and Old Bay until well combined. Drizzle in melted butter, gently tossing the panko with a fork to evenly incorporate the butter.
• Pat the scallops dry and season all over with 1 teaspoon of salt. Place the flour, egg, and breadcrumbs in shallow bowls to create a dredge station. Coat a scallop in flour and tap off any excess. Then coat in the egg, then finally in the panko mixture. (Work with one dry hand and one wet hand to avoid extra mess.) Press the panko mixture into the scallop to ensure it adheres, and place it onto a paper towel-lined plate. Repeat with the remaining scallops.  Place scallops in the refrigerator for 20 minutes, uncovered. 
• Meanwhile, make the remoulade: In a small bowl, combine all of the remoulade ingredients and whisk until smooth. Cover with plastic wrap and refrigerate. 
• Brush the surface of the air fryer basket with neutral oil and set the air fryer to 390°. Remove scallops from the refrigerator and check the breading for any wet spots. If there are wet spots, pat them gently with a bit of the panko mixture. Arrange half of the scallops in the air fryer basket so that none are touching, and cook for 3 minutes. Using tongs or a flexible spatula, gently flip each scallop and cook for an additional 3 minutes. The panko breading should be golden brown and feel crisp to the touch. Repeat with the remaining half. Serve immediately with remoulade and a lemon wedge.