Bayou Butter Cajun Boil Sea Scallops: Easy Slow Cooker Feast Step-by-step instructions

Before you start

Before you start, make sure the sea scallops and shrimp are fully thawed if they were frozen. Pat them dry with paper towels to remove excess moisture. Wash the baby red potatoes and cut any larger ones in half so they cook evenly.

Halve the corn cobs crosswise to fit in the slow cooker. Measure the Cajun butter and lemon juice, and have the rice cooked and ready to serve. Preheat the slow cooker on LOW while you assemble the ingredients.

Instructions

Layer and Sauce

1. 1Layer the Seafood and Vegetables
   Place the sea scallops and jumbo shrimp in the bottom of a 6-quart slow cooker in an even layer. Arrange the halved corn cobs and baby red potatoes around and on top of the seafood.
   Look for The slow cooker base is filled with seafood and vegetables, ready for the sauce.
   Tip Keep the scallops and shrimp in a single layer if possible so they cook evenly.
2. 2Pour the Cajun Butter and Lemon
   In a small bowl, stir together the melted spiced Cajun garlic-paprika butter and fresh lemon juice. Pour the mixture evenly over the seafood and vegetables in the slow cooker.
   Look for The butter sauce coats the ingredients, pooling in the bottom of the pot.
   Tip If the butter has solidified, reheat gently until liquid before pouring.

At this stage, the slow cooker contains an even layer of scallops and shrimp with corn cobs and potatoes nestled around them. The butter sauce has been poured over, coating everything in a glossy, crimson layer.

The ingredients look vibrant and raw, but the sauce is already beginning to meld. Before moving on, ensure all pieces are coated with the butter mixture for even flavor.

Slow Cook to Perfection

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 3 hours, or until the potatoes are fork-tender and the shrimp are pink and opaque. The scallops should be firm to the touch and just cooked through.
   Look for The sauce is bubbling gently around the edges, and the kitchen smells of garlic and Cajun spice.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Avoid lifting the lid during cooking to keep the heat and moisture inside.
4. 4Check the Seafood Temperature
   Using an instant-read thermometer, check that the thickest part of a scallop and the center of a shrimp reach 145°F (63°C). If not, continue cooking for 15-minute intervals until the temperature is reached.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Insert the thermometer sideways into a scallop to get an accurate reading without piercing through.

After 3 hours on LOW, the sauce is bubbling gently at the edges, and the potatoes are tender when pierced with a fork. The shrimp have turned pink and opaque, and the scallops are firm but still moist. The kitchen smells of garlic, paprika, and butter. Use a thermometer to confirm the seafood has reached 145°F (63°C) before proceeding.

Serve the Boil

5. 5Serve Over Rice with Lemon
   Using a slotted spoon, lift the seafood, corn, and potatoes out of the butter sauce and arrange over steamed jasmine rice on a platter or individual plates. Serve with lemon wedges on the side for squeezing over the top.
   Look for The seafood is glistening with butter sauce, and the rice is steaming hot.
   Tip Spoon a little extra butter sauce over the rice for extra flavor.

The seafood and vegetables are lifted out of the butter sauce with a slotted spoon, glistening and steaming. The corn is golden, the potatoes are tender, and the scallops are plump. Arranged over jasmine rice with lemon wedges, the dish looks like a vibrant, rustic feast ready to be enjoyed. The sauce can be spooned over the top for extra indulgence.

Common mistakes

One common mistake is overcooking the seafood, which makes it rubbery. Keep an eye on the time and check the temperature early. Another mistake is using frozen seafood without thawing, which can release excess water and dilute the sauce.

Also, avoid lifting the lid repeatedly, as this lets heat escape and extends cooking time. Finally, don't skip the lemon juice—it brightens the rich butter sauce and balances the spice.

How to tell it’s done

The dish is done when the potatoes are fork-tender and the shrimp are pink and opaque, with the scallops firm to the touch. The internal temperature of the thickest part of a scallop or shrimp should read 145°F (63°C) on an instant-read thermometer.

The butter sauce will be bubbling gently around the edges of the slow cooker, and the aroma will be rich with garlic and Cajun spices. If the seafood is not yet at temperature, continue cooking in 15-minute increments.

• Shellfish: 145°F (63°C) in the thickest part