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Crab Stuffed Sea Scallops
Serves 2–4
½ cup instant our
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
1 large egg
1 tablespoon water
1 cup cracker crumbs
1 pound sea scallops, butteried
non-stick cooking spray
mixture for 2 4-ounce crab cakes—see previous recipe
1. In a glass bowl, combine instant our, salt, pepper, and paprika.
2. In a shallow glass baking dish, beat egg and water together.
3. Place cracker crumbs in another dish.
4. Dip each butteried scallop in the our mix, then stuff with ½ table-
spoon of crab mixture.
5. Dip each scallop in the egg then press into the cracker crumbs.
Repeat this procedure with remaining scallops.
6. Place 4 scallops in the basket and spritz with oil.
7. Put the basket and pan in the AIR FRYER.
8. Set temperature to 400 degrees and set timer for 8 minutes.
9. Once cooking is complete, remove. Repeat with remaining scallops.
10. Serve with lemon wedges and chopped fresh parsley.
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