Air Fryer Lemon Dill Scallops

Air Fryer Lemon Dill Scallops are going to change the way you eat scallops! These are chock full of flavor, tender, juicy and succulent! Scallops are a favorite, they are mild in flavor so they take on your seasonings beautifully. Try these scallops in Tuscan Garlic, Grilled Lemon, and Pan Seared, all insanely delicious recipes!…

Air Fryer Lemon Dill Scallops

Air Fryer Lemon Dill Scallops are going to change the way you eat scallops! These are chock full of flavor, tender, juicy and succulent!

Scallops are a favorite, they are mild in flavor so they take on your seasonings beautifully. Try these scallops in Tuscan Garlic, Grilled Lemon, and Pan Seared, all insanely delicious recipes!

Tender scallops cooked in an air fryer with lemon and dill.

Air Fryer Scallops

These scallops done in the air fryer are going to blow your tastebuds. The air fryer just infuses the lemon and dill into the scallops which creates a deep rich yet bright and zingy dish. Perfect for summer. Air Fryers are a cook’s dream come true! They are fast, healthier, and cook everything to perfection! Plus dishes are reduced and you do not have to heat up the kitchen to cook. Perfect for those hot days. Now you can have incredible luscious meals, save time, stay cool and eat like a king!

Some of our favorite air fryer dishes include Steak, Chicken, and Potatoes. And now you can add these scallops to those favorites. They come out impeccable, your whole family is going to love these. Pair them with a side salad, some pasta or vegetables. Keep in mind scallops do not keep well so only make what you will eat that night for best results. I tend to serve 4-6 per person. You have to try these!

Lemon and Dill Scallop Ingredients

These air fryer scallops are so full of flavor, they are going to wow your taste buds!

  • Scallops: Fresh, rinsed, and patted dry.
  • Olive Oil: This will coat the scallops and help the flavorings stick.
  • Butter: Melt your butter to stir in the mix.
  • Garlic: Freshly minced garlic
  • Lemon: Freshly squeezed for zing and tartness.
  • Dill chopped: I used freshly chopped dill, but you can use dried, see my tips.
  • Salt and pepper: Add to taste.

How to Make Scallops in the Air Fryer

Using the air fryer makes these scallops almost effortless, and so insanely delicious.

  1. Mix the Flavor: In a medium-sized bowl combine scallops, olive oil, butter, garlic juice of one lemon, dill, and salt and pepper.
  2. Scallops: Add the scallops in a single layer in the basket of your air fryer.
  3. Air Fry: Cook at 400 degrees for 6-8 minutes or until it reaches an internal temperature of 120 degrees.
Mixing the seasonings together with the scallops and placing them in an air fryer.

How to Cook Scallops

Air Fryer Scallops are a delicate slightly sweet tasting shellfish. They are absolutely divine when cooked properly. So here is all you need to know.

  • Buying: There are two ways to buy scallops, fresh and frozen. Both will work for this recipe. Be sure to thaw frozen scallops overnight in the fridge. Do not use a microwave to thaw.
  • Frozen: Look for wild-caught scallops without the roe for ease. The roe is a bright orange or coral-colored crescent shape that can still be attached. It can taste a bit bitter. If that is all you can find simply remove it before cooking.  Whole scallops will also come with the roe and the muscle that attaches it to the shell, which too will need to be removed.
  • Fresh: When you go to find fresh, they will either come packed in water, which is preservatives, or dry-packed. Whichever kind you buy, look for scallops that are a uniform pearly white color with firm, slightly moist flesh. Make sure they don’t look mangled or shredded and off in color.
  • Cleaning: Scallops are a breeze to clean and prepare for cooking. Simply rinse under cool running water and then pat them dry. If you feel a tag of tissue on the side of the muscle that is a bit tougher than the rest, that’s the side muscle and needs to be removed. Just pinch and tear and it will come away easily. If you do not find one, no worries, most of the time they come off in the harvesting process.
  • Do NOT overcook: If people like shellfish, but not scallops, it’s often because they have had ones that are overcooked. They will become tough and rubbery so cook just till they are done, 120 degrees, they will continue to cook when removed reaching the optimal 130 degrees inside.

Air Frying Scallop Tips

Air Frying makes these super easy and absolutely divine, every single time!

  • Do not overcrowd: When you place them in the air fryer be sure to not overcrowd them or they will not cook evenly.
  • Every Air Fryer is Different: The number one rule when trying out a new recipe in your air fryer is to check your food often, some air fryers are more powerful than others and you do not want food that is undercooked or overcooked, so check it!
  • Do not use Cooking Spray: Cooking spray has additives that can ruin the basket. If you feel like you need to oil your basket do it with an oil pump instead.
  • These will not brown like pan searing: Do not wait for these to turn brown to know if they are done. You will need an internal thermometer.
  • Dill: If you cannot find fresh dill, you can use dried. Use half the amount called for as dried herbs are potent than fresh.
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Air Fryer Lemon Dill Scallops

Air Fryer Lemon Dill Scallops are going to change the way you eat scallops! These are chock full of flavor, tender, juicy and succulent!
Course Dinner, Main Course, Side Dish
Cuisine American
Keyword air fryer scallops
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 163kcal
Author Alyssa Rivers

Ingredients

  • 1 pound scallops
  • 1 Tablespoons olive oil
  • 2 Tablespoons butter melted
  • 3 cloves garlic minced
  • juice of one lemon
  • 1 Tablespoons dill chopped
  • salt and pepper

Instructions

  • In a medium sized bowl combine scallops, olive oil, butter, garlic juice of one lemon, dill, and salt and pepper.
  • Add the scallops in a single layer in the basket of your air fryer.
  • Cook at 400 degrees for 6-8 minutes or until it reaches an internal temperature of 120 degrees.

Nutrition

Calories: 163kcal | Carbohydrates: 4g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 495mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Source : The Recipe Critic More   

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Strawberry Custard Tart

This French Strawberry Custard Tart combines a deliciously buttery Shortcrust Pastry, a Vanilla Pastry Cream filling and Fresh Strawberries. It is a great light summer dessert for parties or afternoon tea. Why we love this recipe This French Strawberry Custard Tart is probably one of my favourite Summer dessert, ever. It is so light and... Read More The post Strawberry Custard Tart appeared first on A Baking Journey.

Strawberry Custard Tart

This French Strawberry Custard Tart combines a deliciously buttery Shortcrust Pastry, a Vanilla Pastry Cream filling and Fresh Strawberries. It is a great light summer dessert for parties or afternoon tea.

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Why we love this recipe

This French Strawberry Custard Tart is probably one of my favourite Summer dessert, ever. It is so light and fresh, crunchy, creamy and bursting with berry flavours.

This Strawberry Cream Tart combines a deliciously buttery homemade Pâte Sablée (Shortcrust Pastry) and creamy Vanilla Crème Pâtissière (Pastry Cream). The Fresh Strawberries are basically... the cherry on top!

Just like its mini version Strawberry Custard Tartlets, it is a perfect dessert to serve at a party, outdoor gathering or to enjoy for afternoon tea.

Plus, all of the components of this tart can be made in advance them combined on the day!

Strawebrry Tart from above.

Shortcrust Pastry

For this strawberry custard tart, I used a crunchy, buttery and slightly flaky Pâte Sablée (or French Shortcrust Pastry) that works so well with a creamy custard filling. This classic French tart pastry is made from very basic ingredients:

You can also flavour the pastry of this strawberries and cream tart with many other ingredients if you want, like some Orange/Lemon Zest or Vanilla.

I used my Food Processor to make the Pastry, but it can absolutely be made by hands as well if preferred (see my pate sablee recipe for detailed instructions).

Process Shot Collage: making the dough in the food processor.

I used a 25cm / 10inch wide by 2cm / 0.75inch deep perforated tart ring but you should have enough pastry for a slightly wider and/or deeper tart pan if preferred.

Process Shot Collage: Rolling and Lining the Tart Pan.

Pastry Cream Filling

While the Strawberry Custard Tart crust is resting/chilling, you can start preparing the Vanilla Pastry Cream Filling.

Process Shot Collage: making the pastry cream.

Assembling the Tart

Once your cream has cooled down and the tart crust is fully baked and cool, it is time to assemble the tart!

Process Shot Collage: assembling the tart.

Tips for Success

Storing & Freezing

The strawberry tart should be kept in the fridge but is best served straight away, or within two days. If needed, both the Tart Pastry and the Pastry Cream can be made in advance and assembled on the day.

The pastry can be kept unbaked in the fridge or fully baked at room temperature for 24 hours. The pastry cream can be made two days in advance and stored in the fridge.

I do not recommend freezing the finished strawberry custard tart, but the pastry can be frozen for up to 3 months (preferably unbaked for a better texture).

Close up on the strawberries above the cream filling.

Recipe FAQs

Can I use a store-bought or frozen tart crust?

Absolutely, I personally love to make my own tart pastry but you can use a store-bought or frozen one instead if preferred. If you prefer a crispier pastry, you can also make my Pâte Sucrée (Sweet Shortcrust Pastry) instead of this Pâte Sablée.

Can I use a Tart Pan instead of a Tart Ring?

Yes - the quantities of shortcrust pastry would be enough for a larger and/or deeper tart made using a regular tart pan instead of this 25cm / 10 inch tart ring. The perforated ring is a great utensil that will create a perfectly baked and golden crust all around, but it is not mandatory.

Can this Strawberry Custard Tart be made ahead?

Once assembled, this strawberry tart is best served straight away but will last for 2 days in the fridge. Both the pastry and the cream can be made in advance then assembled on the day (see above for more details), which is a better option if you need to make it in advance.


Tart on a round wooden board.

More Tart Recipes

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Recipe

Close up on the strawberry tart placed over a wooden round board.
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French Strawberry Custard Tart

This French Strawberry Custard Tart combines a deliciously buttery Shortcrust Pastry, a Vanilla Pastry Cream filling and Fresh Strawberries. It is a great light summer dessert for parties or afternoon tea.
Course afternoon tea, Dessert
Cuisine French
Diet Vegetarian
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 2 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 353kcal
Author A Baking Journey

Ingredients

Shortcrust Pastry (Pâte Sablée)

  • 250 gr (1 2/3 cups) Plain / AP Flour
  • 50 gr (1/2 cup) Icing Sugar
  • 1 pinch Salt
  • 120 gr (1/2 cup) Unsalted Butter very cold
  • 1 Egg at room temperature

Vanilla Pastry Cream

  • 3 Egg Yolks
  • 30 gr (2 1/2 tablesp.) Caster Sugar or fine white granulated sugar
  • 30 gr (1/4 cup) Cornstarch
  • 375 ml (1 1/2 cup) Full Cream Milk (whole milk)
  • 1 1/2 teasp. Vanilla Paste

Garnish

  • 500 gr (1 lbs) Fresh Strawberries
  • Fresh Mint, to taste optional

Instructions

Shortcrust Pastry (Pâte Sablée)

  • Mix the Flour, Icing Sugar and Salt in the bowl of your Food Processor. Add the very cold Butter cut into small cubes, then pulse to blend until you get very thin crumbs (see note 1).
  • Add the Egg and pulse until you a dough starts to come together (see note 2).
  • Bring together into a ball and place between two sheets of baking paper. Roll into a large thin circle about 4 mm (1/8 inch) thick. Place in the fridge to rest and chill for at least one hour, or up to 24 hours.
  • Line your Tart Ring (or pan) with the chilled Pastry, making sure to gently press where the bottom meets the edges to create a 45' angle (see note 3). Remove any excess pastry with a small pairing knife then dock the bottom of the pastry (poke with a fork). Place back in the frige to rest and chill for at least one hour (or up to 24 hours).
  • Preheat your oven on 160'C/325'F and place the pastry in the freezer in the meantime. Blind-bake for 30 to 40 minutes or until golden and fully baked (see note 4). Set aside to cool down.

Vanilla Pastry Cream

  • In a small mixing bowl, whisk together the Egg Yolks and Sugar, then add the Cornstarch.
  • Heat up the Milk and Vanilla in a small Pot. When it starts to simmer, pour it over the Yolks/Sugar while whisking to temper the eggs, then transfer it all back into the pot.
  • Cook for a few minutes on low heat or until the cream starts to thicken while continously whisking. When the cream starts to boil, whisk for an additional 30 seconds then remove from the stove.
  • Transfer into a clean bowl or shallow pan (see note 5), cover with plastic wrap touching the surface of the cream and place in the fridge to cool down for about 2 hours, or until completely cool.

Assembling the Tart

  • Wash the Strawberries, cut out the top/leaves then slice them in half (see note 6).
  • Spread the Pastry Cream over the baked tart crust using a small offset spatula (see note 7).
  • Place the strawberry halves over the cream, starting from the edges of the tart then creating rings of strawberries towards the centre. Gently press the strawberries inside the cream to make them stick.
  • Optional: finish with a few mint leaves or some icing sugar.

Video

Notes

General Disclaimer: for the best results, always use the measurements in grams/ml instead of cups/spoons
Yield: I used a 25 cm / 10 inch wide (2cm/0.75 inch deep) Tart Ring to make this tart, but you should have enough pastry to make a slightly larger and/or deeper tart as well.
Instruction Notes:
  1. This tart pastry can also be made by hands if you don't have a food processor - see step by step instructions in my Pâte Sablée recipe.
  2. Try not to over-mix the pastry at this point; it is mixed enough if the crumbs stick together when you press them in your hands.
  3. If the pastry seems too hard to line the ring or starts to crack, leave it at room temperature for a couple of minutes to allow for the butter to soften slightly.
  4. To create a "seal" over the pastry, you can brush an egg yolk or white over the pastry halfway through the baking.
  5. Using a shallow pan will speed up the cooling process as the cream will be more spread out and less thick than in a bowl.
  6. If you wash them just before assembling the tart, dry the strawberries with paper towel so that they don't "leak" over the cream and make the crust soggy.
  7. If the cream seems to be a bit stiff when you take it out of the fridge, whisk it for a few seconds to loosen it before pouring it inside the crust.

Nutrition

Calories: 353kcal | Carbohydrates: 45g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 39mg | Potassium: 210mg | Fiber: 2g | Sugar: 16g | Vitamin A: 585IU | Vitamin C: 37mg | Calcium: 83mg | Iron: 2mg

The post Strawberry Custard Tart appeared first on A Baking Journey.

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