Name: Air-Fryer Bacon-Wrapped Scallops with Spinach, Fennel, and Raspberry Salad
Total time: 50 min
Ingredients: 12 slices bacon; 24 large sea scallops , tendons removed; 1 teaspoon plus 2 tablespoons extra-virgin olive oil; Salt and pepper; 6 (6-inch) wooden skewers; 1 tablespoon cider vinegar; 1 teaspoon Dijon mustard; 5 ounces (5 cups) baby spinach; 1 fennel bulb , stalks discarded, bulb halved, cored, and sliced thin; 5 ounces (1 cup) raspberries

Why This Recipe Works

The pair are often grilled, but the air fryer offered a foolproof, unfussy way to enjoy this combo without risk of sticking. Since scallops cook much faster than bacon, we parcooked bacon strips in the microwave before wrapping each strip around two scallops (for an ideal scallop-to-bacon ratio) and skewering them. Served with a bright, crunchy spinach salad with fennel and juicy berries, this is an easy and elegant dinner for four.

Before You Begin

We recommend buying “dry” scallops, which don't have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. Do not use thick-cut bacon.

Instructions

Line large plate with 4 layers paper towels and arrange 6 slices bacon over towels in single layer. Top with 4 more layers paper towels and remaining 6 slices bacon. Cover with 2 layers of paper towels, place second large plate on top, and press gently to flatten. Microwave until fat begins to render but bacon is still pliable, about 5 minutes.

Pat scallops dry with paper towels and toss with 1 teaspoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl until evenly coated. Arrange 2 scallops side to side, flat side down, on cutting board. Starting at narrow end, wrap 1 slice bacon tightly around sides of scallop bundle. (Bacon should overlap slightly; trim excess as needed.) Thread scallop bundle onto skewer through bacon. Repeat with remaining scallops and bacon, threading 2 bundles onto each skewer.

Arrange 3 skewers in air-fryer basket, parallel to each other and spaced evenly apart. Arrange remaining 3 skewers on top, perpendicular to bottom layer. Place basket in air fryer and set temperature to 350 degrees. Cook until bacon is crisp and scallops are firm and centers are opaque, 12 to 16 minutes, flipping and rotating skewers halfway through cooking.

Meanwhile, whisk remaining 2 tablespoons oil, vinegar, mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper in large serving bowl until combined. Add spinach, fennel, and raspberries and gently toss to coat. Serve skewers with salad.