• 1 TBSP  unsalted butter
• 3 TBSPs olive oil
• 1 clove garlic, grated
• 1 lemon (1/2 juiced, 1/2 cut into 2 wedges)
• Kosher salt and freshly ground black pepper
• 10 sea scallops (about 9 ounces), tough muscles on the side removed, scallops patted dry
• 1 small shallot, finely diced (about 1/4 cup)
• 2 TBSPs sherry vinegar
• 1 teaspoon honey
• 1 3/4 cups (about 10 ounces) cherry tomatoes, halved
• 1 small head fennel, halved, cored and very thinly sliced (about 1 3/4 cups), plus fennel fronds for serving
• 1 cup lightly packed baby arugula
• 1/2 cup lightly packed basil leaves
• 1/2 teaspoon paprika
• 1/4 cup roasted salted pistachios

Directions:

1. Preheat a 6-quart air fryer to 400 degrees F.
2. Melt the butter in a microwave, about 30 seconds). Pour the butter into a medium bowl.
3. Add 1 tablespoon olive oil, the garlic, juice of half a lemon, 1/2 teaspoon salt and a pinch of pepper to the bowl with the melted butter. Add the scallops and toss to coat. Set aside to marinate for about 10 minutes while you prepare the salad.
4. Whisk together the shallot, sherry vinegar, honey, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a pinch of pepper in a large bowl. Add the cherry tomatoes, fennel, arugula and basil and toss to coat.
5. Remove the scallops from the marinade and place on a plate. Sprinkle with paprika and place in the air fryer basket and cook until golden and just cooked through, about 4 minutes.
6. Divide the salad between two plates. Top each with pistachios, fennel fronds and scallops. Squeeze a lemon wedge over the top.
7. Serve and enjoy!