Rinse scallops with cold water, then dry completely with a paper towel.
In a large bowl, sprinkle salt and pepper onto the scallops. Add flour, and toss. Set up 2 shallow bowls to dredge the scallops. In the first bowl, mix together melted butter and olive oil. In the second bowl, add the breadcrumbs, garlic powder.
Take one scallop and dip it into the butter mixture. Take it out, letting any excess dip down. Then, roll it into the breadcrumb. Repeat for all scallops. Then, place the scallops on a greased tray of the air fryer basket, making sure they're not overlapping. Spray the top with cooking oil if needed.
Air fry for 7-10 minutes (depending on the size of your scallops), flipping halfway, until golden brown. Scallops are done when it is opaque all the way through or the internal temperature is 145°F.
Notes
Make sure scallops are dried completely before starting so that the breadcrumb coating can stick on and doesn't get soggy.
Leave enough room between each scallop so that the circulating heat will have access to all sides to crisp up.