Air Fryer Scallops Wrapped in Proscuitto with Mandarin Salad

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Back in May I mentioned how I got some scallops in from Sizzlefish. With not wanting to spend a lot of time in stores I am trying to get as much as I can delivered. The first recipe I made with them was Pan Fried Scallops on a Sweet Corn Puree. They were delicious – very high quality mollusks. Some more came out of the freezer the other night and I made an air fryer scallops recipe. I have been trying to use the air fryer for more than fried chicken and this recipe was excellent, not to mention simple to make.

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Table of Contents

Air Fryer Scallops Wrapped in Proscuitto, Mandarin Salad

Serves 2

For the Scallops

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8 large sea scallops, about 10 oz, thawed if frozen
4 slices prosciutto

For the Mandarin Salad

1 small head romaine lettuce
1 small can mandarin oranges, save juice
3 oz fresh mozzarella cheese
2 TBS whole almonds, toasted then chopped

For the Mandarin Vinaigrette

1/4 cup mandarin orange juice from the can
1/4 cup rice vinegar
1/2 tsp salt
freshly ground pepper to taste
1/4 cup olive oil

Cut or rip each piece of prosciutto in half lengthwise
Wrap each scallop with a piece of prosciutto

Place on a rack on your air fryer with space around each scallop.
Set for shrimp or run at 340 for 10 minutes

While the scallops are cooking make the vinaigrette:

Mix the mandarin juice and rice vinegar. Add in the salt and pepper to taste. Slowly pour in the oil while whisking until it emulsifies.

Make the Salad:

Rip the lettuce into bite sized pieces. Pour a little dressing over and toss to coat. You will have leftover vinaigrette to use for other salads.
Cut the fresh mozzarella into small pieces.

Place 4 prosciutto wrapped scallops on top of the lettuce. Add the mandarin oranges and mozzarella pieces. Sprinkle with chopped almonds.
Serve with additional vinaigrette.

How Was the Air Fryer Scallops Recipe?

They were delicious! Even better, in my opinion than bacon wrapped scallops. The prosciutto about melted around each scallop and gave it a smokey, salty flavor that was wonderful with the mandarin oranges and mild, creamy mozzarella cheese. The almonds added that bit of crunch you always want in a meal.

The scallops were cooked perfectly – they were still moist and just done through the center. Cook time will of course depend on the size of your scallops. As you can see in the photos, the ones I used were quite large. (The four scallops were 5 oz.) It was a very filling meal; in fact I could only eat three scallops – I gave one of mine to the hubby.

We really do enjoy scallops here and I look forward to eating the rest of the SizzleFish order. Maybe I’ll make Scallops in Blackberry Sauce again – they were really yummy. The blackberries should be coming in very soon.