Bayou Butter Garlic Corn Sea Scallops: One-Pot Crockpot Feast Step-by-step instructions

Before you start

Before you begin, make sure the scallops and shrimp are fully thawed if they were frozen. Pat them dry with paper towels to remove excess moisture. Smash the garlic cloves with the flat side of a knife to release their flavor.

Measure out the corn, butter, and lemon juice. Cook the jasmine rice according to package directions so it's ready when the seafood is done. Have a 7-quart slow cooker ready, as well as a slotted spoon for serving.

Instructions

Layer and Sauce

1. 1Layer the Seafood and Vegetables
   Place the sea scallops and raw peeled jumbo shrimp in the bottom of a 7-quart slow cooker insert. Scatter the sweet corn kernels and the smashed garlic cloves evenly over the seafood. Do not stir.
   Look for The scallops and shrimp should be in a single layer, with corn and garlic scattered on top.
   Tip Pat the scallops and shrimp dry with paper towels before adding for better texture.
2. 2Pour Over the Cajun Butter and Lemon
   In a small bowl, stir together the melted Cajun garlic-paprika butter and the fresh lemon juice. Pour the mixture evenly over the seafood and vegetables. Do not stir.
   Look for The butter mixture should coat the top of the seafood and vegetables.
   Tip If the butter has solidified, reheat gently before pouring.

At this stage, the slow cooker contains a colorful layer of scallops, shrimp, corn, and garlic, with the crimson butter sauce drizzled on top. The aroma is already promising—garlic and paprika with a hint of lemon.

The ingredients are raw, but the sauce should be evenly distributed. Before moving on, ensure that the seafood is in a single layer and the sauce covers most of the surface.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 3 hours, or until the scallops are opaque and the shrimp are pink and cooked through. The internal temperature of the shellfish should reach 145°F (63°C).
   Look for The sauce will be bubbling gently and the seafood will be tender and opaque.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Avoid opening the lid during cooking to keep the heat steady.
4. 4Check the Seafood for Doneness
   After 3 hours, carefully lift a scallop and a shrimp with a slotted spoon to check that they are cooked through. The scallops should be firm but tender, and the shrimp should be pink and curled. If not done, cook for an additional 30 minutes.
   Look for The scallops should be opaque and the shrimp pink.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use an instant-read thermometer to verify the internal temperature reaches 145°F (63°C).

After 3 hours on low, the kitchen is filled with the rich scent of garlic and butter. The sauce is bubbling gently around the edges, and the seafood has turned opaque and pink. The corn is tender and the garlic has softened. The texture should be tender but not falling apart. Before serving, verify that the internal temperature of the seafood reaches 145°F (63°C).

Serve and Enjoy

5. 5Serve Over Rice with Lemon Wedges
   Spoon the cooked jasmine rice onto serving plates. Using a slotted spoon, lift the seafood, corn, and garlic from the slow cooker and arrange over the rice. Drizzle with extra sauce from the pot and serve with lemon wedges on the side.
   Look for The dish is steaming and the sauce is glossy and red.
   Tip Squeeze fresh lemon over the top before eating for brightness.

The dish is now ready to plate. The seafood is glistening with sauce, and the corn and garlic are coated in the crimson butter. The steam rises fragrantly. The rice is fluffy and ready to soak up the sauce. With lemon wedges on the side, the presentation is vibrant and appetizing. The final dish is a beautiful, satisfying one-pot meal.

Common mistakes

One common mistake is overcooking the seafood, which makes it rubbery. Stick to the recommended time and check early. Another mistake is using wet-pack scallops, which can release too much liquid and dilute the sauce.

Also, resist the urge to stir the pot during cooking—stirring can break up the scallops and create a mushy texture. Finally, don't skip the lemon wedges; the acidity brightens the rich butter sauce.

How to tell it’s done

The dish is done when the scallops are opaque and firm to the touch, and the shrimp are pink and curled. The internal temperature of the shellfish should read at least 145°F (63°C) on an instant-read thermometer.

The sauce should be bubbling gently and the corn tender. If the seafood is not cooked through after 3 hours, continue cooking in 30-minute increments until done.

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