Name: Air-Fryer Ginger-Turmeric Scallops with Mango and Cucumber Salad
Total time: 30 min
Ingredients: 12 ounces large sea scallops , tendons removed; 5 teaspoons extra-virgin olive oil; 2 teaspoons grated fresh ginger; 1 teaspoon honey; ½ teaspoon ground turmeric; ½ teaspoon ground coriander; ¼ teaspoon table salt; 1 teaspoon grated lime zest plus 1 tablespoon juice, plus lime wedges for serving; 1 shallot , sliced thin; 1 Thai chile , stemmed and sliced thin; 1 English cucumber , shaved lengthwise into ribbons; 1 mango , peeled, pitted, and sliced thin; ¼ cup fresh cilantro leaves; 2 tablespoons roasted pepitas

Why This Recipe Works

We air-fried these scallops and ended up with ones that were sweet and succulent on the inside and delicately browned on the outside. To complement the scallops’ sweetness, we made a mango and cucumber salad and flavored some olive oil with a heady blend of fresh ginger, turmeric, and coriander. We used some of the oil to coat the scallops, which gave them a gorgeous golden hue and delicious flavor, and combined the rest with shallot, Thai chile, and lime zest and juice for a spicy salad dressing.

Before You Begin

If a Thai chile is unavailable, you can substitute a small jalapeño. 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. This recipe can be easily doubled.

Instructions

Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature, covered with towel, for 10 minutes.

Whisk oil, ginger, honey, turmeric, coriander, and salt together in small bowl. Microwave until fragrant, about 30 seconds; let cool slightly. Whisk 1 tablespoon oil mixture and lime zest and juice together in large bowl. Stir in shallot and Thai chile and set aside.

Toss scallops with remaining oil mixture in separate bowl. Arrange scallops in air-fryer basket, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until scallops are firm to touch and spotty brown, 6 to 10 minutes, flipping scallops halfway through cooking.

Add cucumber, mango, cilantro, and pepitas to bowl with dressing and toss gently to combine. Season with salt and pepper to taste. Divide salad between individual serving plates and top with scallops. Serve with lime wedges.