Set the Air Fryer to 400ºF (200ºC) to preheat, and remove the scallops and bacon strips from the fridge.
Place the bacon strips into the air fryer and cook for 3 minutes. Turn halfway and remove, place into a prepared plate with a paper towel and pat them dry to remove any moisture. Do this in batches to avoid overlapping each slice of bacon in the air fryer.
Remove the side muscles on the scallops, pat them dry with paper towels and wrap each scallop with one slice of the precooked bacon, securing it with toothpicks or bamboo sticks.
Lightly brush the scallops with extra virgin olive oil and lightly season with salt and black pepper.
Place scallops in the air fryer apart from each other and cook for 8 minutes, turning over halfway through cooking time until tender and cooked through. (Scallops should feel firm to the touch, but still slightly soft, like completely set Jello, and they start to break apart slightly along the edges).
Arrange the baby arugula leaves on a plate and place the scallops on top or aside. Serve it hot.
Notes
Just be careful not to overcook scallops as there is a point where they can turn rubbery, so I would check on them a little early in the cooking time to be sure not to go past the point of no return.*All Nutritional Data are estimates based on the products I used.Yield: 12 bacon-wrapped scallops, Servings: 4, Serving Size: 3 bacon-wrapped scallops, Net Carbs per Serving: 0g, Amounts per Serving-