If your scallops are frozen, thaw in a bowl of warm water for 15 minutes. Change the water once to rewarm the water. Once thawed, pat them dry with a paper towel.
If your scallops are fresh, pat them dry to absorb the extra moisture.
Preheat the air fryer to 400º F for 2 minutes.
Spray the basket with a cooking oil that tolerates high heat. I like to use either avocado oil or canola.
Add the scallops to the air fryer basket. Make sure the scallops are not touching each other. It is important that the air is able to circulate around each scallop.
Dust each scallop with salt and pepper. Spray oil over the scallops and close the air fryer.
Cook for 6 minutes. Open the air fryer and turn the scallops over. Cook 2-3 more minutes.
While the scallops are cooking, add the butter and garlic to a saucepan. Cook over medium heat. Cook 2 minutes then add the fresh dill. Stir and turn the heat down to simmer. Cook 5 minutes.
Place the scallops in the dill garlic butter sauce and mix to coat.
Serve hot with rice, pasta, or zucchini zoodles.