For Lemon Butter Sauce

1. Zest the lemon.
2. Juice half of the lemon and slice the other half into 1/2 rounds.
3. In a small bowl, combine 4 tablespoons of butter, lemon juice, lemon zest, parsley, and garlic powder. Set aside

For Scallops

1. If using frozen scallops, thaw in refrigerator overnight.
2. Remove scallops from the refrigerator 30 minutes before cooking.
3. Pat scallops dry.
4. Pour 4 tablespoons of butter into a small bowl. Use a pastry brush to brush melted butter on all sides of the scallops. Season with salt and pepper
5. Spray the basket of the air fryer with cooking spray.
6. Pre-heat the air fryer to 400˚F. (Refer to your owner’s manual to determine the recommended amount of time to preheat. My Power Fryer XL manual recommends 2 -3 minutes to preheat.)
7. Place scallops in the basket of the air fryer without crowding and cook for 3 minutes. Turn the scallops over and cook for an additional 2 minutes or until an instant read thermometer registers 125˚F for rare, or 140˚F for medium.
8. Remove to serving plate. If using lemon butter sauce, drizzle over the scallops and serve with lemon slices.