Prep time: 10 minutes | Cook time: 12 minutes | Serves 4
12 slices bacon
24 large sea scallops, tendons removed
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
Salt and pepper, to taste
6 (6-inch) wooden skewers
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
5 ounces (142 g) baby spinach
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
5 ounces (142 g) raspberries

  1. Set the temperature of the air fryer oven to 350ºF (177ºC). Press Start to begin
  2. Line large plate with 4 layers of paper towels and arrange 6 slices bacon over
    towels in a single layer. Top with 4 more layers of paper towels and remaining 6
    slices bacon. Cover with 2 layers of paper towels, place a second large plate on
    top, and press gently to flatten. Microwave until fat begins to render but bacon is
    still pliable, about 5 minutes.
  3. Pat scallops dry with paper towels and toss with 1 teaspoon oil, ⅛ teaspoon salt,
    and ⅛ teaspoon pepper in a bowl until evenly coated. Arrange 2 scallops side to
    side, flat side down, on the cutting board. Starting at narrow end, wrap 1 slice
    bacon tightly around sides of scallop bundle. (Bacon should overlap slightly; trim
    excess as needed.) Thread scallop bundle onto skewer through bacon. Repeat
    with remaining scallops and bacon, threading 2 bundles onto each skewer.
  4. Arrange 3 skewers in air fryer oven perforated pan, parallel to each other and
    spaced evenly apart. Arrange remaining 3 skewers on top, perpendicular to the
    bottom layer. Bake until bacon is crisp and scallops are firm and centers are
    opaque, 12 to 16 minutes, flipping and rotating skewers halfway through
  5. Meanwhile, whisk remaining 2 tablespoons oil, vinegar, mustard, ⅛ teaspoon
    salt, and ⅛ teaspoon pepper in large serving bowl until combined. Add spinach,
    fennel, and raspberries and gently toss to coat. Serve skewers with salad.