Bayou Butter Cajun Boil Sea Scallops: Easy Slow Cooker Feast Tips, FAQ & printable recipe

Tips for success

To make your own Cajun butter, melt 1/2 cup (1 stick) unsalted butter and stir in 1 tablespoon Cajun seasoning, 2 cloves minced garlic, and 1 teaspoon smoked paprika.

Let it sit for a few minutes to allow the flavors to bloom. For extra heat, add a pinch of cayenne pepper. This homemade version is just as quick and allows you to control the spice level.

For the best texture, do not stir the seafood during cooking. The gentle heat and steam will cook the shellfish evenly without breaking them apart.

If you prefer a thicker sauce, after removing the seafood, you can simmer the remaining butter sauce on the stovetop for a few minutes to reduce and concentrate the flavors. Serve the reduced sauce on the side.

Variations

• Cajun Chicken and Sausage Boil: Replace the scallops with boneless, skinless chicken thighs cut into chunks, and add sliced andouille sausage. Cook on LOW for 4 hours, ensuring the chicken reaches 165°F (74°C). The sausage adds a smoky depth to the butter sauce.
• Lemon Herb Butter Seafood Boil: Swap the Cajun seasoning for a blend of dried thyme, oregano, and lemon zest. Use fresh lemon juice and add a few sprigs of fresh thyme to the slow cooker. This lighter, herbaceous version pairs beautifully with the sweetness of the corn and potatoes.
• Spicy Garlic Butter Shrimp Boil: Increase the heat by adding 1-2 teaspoons of cayenne pepper or a chopped fresh chili to the butter sauce. Use extra garlic and finish with a sprinkle of fresh parsley before serving. This version is for those who love a fiery kick.
• Vegetarian Cajun Butter Boil: Omit the seafood and double the corn and potatoes, or add cauliflower florets and mushrooms. Use a vegetable-based butter substitute. The cooking time remains the same, and the vegetables soak up the spicy butter sauce beautifully.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the seafood.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a skillet over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce has thickened too much.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The seafood and vegetables can be reheated gently in a skillet or microwave, but be careful not to overcook them. The butter sauce may solidify when chilled; reheat slowly to melt it again. Leftovers are delicious over rice or in a warm tortilla.

You can prep the ingredients up to a day in advance: clean the scallops and shrimp, halve the corn, and cut the potatoes. Store them separately in the refrigerator.

When ready to cook, layer everything in the slow cooker, pour over the butter sauce, and cook as directed. The sauce can also be made ahead and refrigerated; melt it before pouring over the ingredients.

Serving ideas

Serve this Cajun boil over steamed jasmine rice to soak up the flavorful butter sauce. For a low-carb option, serve it on a bed of cauliflower rice or simply in a bowl with crusty bread for dipping. Garnish with fresh lemon wedges to squeeze over the top, adding a bright, citrusy contrast to the rich, spicy sauce.

This dish is hearty enough to be a main course on its own, but it also pairs well with a simple green salad or sautéed greens. For a casual gathering, set out the slow cooker and let guests serve themselves.

Provide extra lemon wedges and maybe some hot sauce for those who like more heat. The leftovers are just as good the next day.

Frequently asked questions

Recipe card

Bayou Butter Cajun Boil Sea Scallops: Easy Slow Cooker Feast

Prep 15 minCook 3 hTotal 3 h 15 minServes 6

Ingredients

• 1 1/2 lb dry-pack sea scallops
• 1 lb raw peeled jumbo shrimp
• 4 ears sweet yellow corn, halved
• 1 1/2 lb baby red bliss potatoes
• 1/2 cup spiced Cajun garlic-paprika butter, melted
• 2 tbsp fresh lemon juice
• Steamed jasmine rice, for serving
• Lemon wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: crustaceans, mollusks, milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

35 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.