Number of servings


  • .5 pound fresh scallops
  • 1 tablespoon fresh Sunkist® lemon juice
  • 1 tablespoon extra virgin olive oil
  • .25 tablespoon fresh dill
  • 1 teaspoon capers
  • .5 teaspoon Dijon mustard
  • .25 teaspoon garlic powder
  • salt and pepper to taste
  • avocado oil spray
  • 1 bunch asparagus
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons fresh Sunkist® lemon zest


  1. In a small bowl whisk together lemon juice, ½ tablespoon olive oil, dill, capers, mustard, garlic powder and salt and pepper. Set aside.
  2. Cut off the ends of the asparagus. Boil the asparagus for 3-5 minutes until tender. Remove from the heat and drain. Set aside.
  3. Pat down the scallops with a paper towel to get any excess moisture out.
  4. Spray the air fryer basket with avocado oil spray to ensure the scallops do not stick.
  5. Place the scallops in the air fryer and season them with salt and pepper. Spray with more avocado oil spray. Air fry the scallops at 400 degrees F for 6-10 minutes.
  6. While the scallops are cooking, toss the asparagus with ½ tablespoon olive oil, parmesan cheese and lemon zest.
  7. Remove the scallops from the air fryer, once cooked, and pour the sauce over the top. Serve with the asparagus.