Dinner · Part 3 of 3: Tips & recipe card

Bayou Butter Garlic Corn Sea Scallops: One-Pot Crockpot Feast Tips, FAQ & printable recipe

Name: Bayou Butter Garlic Corn Sea Scallops: One-Pot Crockpot Feast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Cajun
Ingredients: 1 lb dry-pack sea scallops; 1 lb raw peeled jumbo shrimp; 2 cups frozen sweet corn kernels; 12 cloves garlic, smashed; 1/2 cup melted Cajun garlic-paprika butter; 2 tbsp fresh lemon juice; 2 cups cooked jasmine rice, for serving; lemon wedges, for serving

By Clara Weller · Oct 29, 2026

Crockpot with bayou butter garlic corn sea scallops, bubbling in crimson sauce

Prep: 15 min
Cook: 3 h
Total: 3 h 15 min
Serves: 4

Tips for success

For the most flavorful sauce, use a good-quality Cajun seasoning that includes paprika, garlic powder, and cayenne. If you like extra heat, add a pinch of cayenne pepper to the butter mixture.

You can also add a splash of hot sauce for a tangy kick. To make the dish even more aromatic, toss a few sprigs of fresh thyme into the pot before cooking—just remove them before serving.

When serving, use a slotted spoon to lift the seafood and vegetables out of the sauce, leaving the excess liquid behind. This keeps the rice from becoming too soggy.

Drizzle a little extra sauce over each plate for maximum flavor. Garnish with chopped parsley or green onions if desired, though the recipe is delicious as is.

Variations

Spicy Andouille Sausage: Add 1/2 pound sliced andouille sausage to the slow cooker with the seafood. The smoky, spicy sausage complements the Cajun flavors and adds heartiness. Cook as directed; the sausage is already cooked, so it just needs to heat through.
Cajun Chicken and Shrimp: Replace the scallops with 1 pound boneless, skinless chicken thighs cut into chunks. Cook on low for 4 hours, then add the shrimp during the last 30 minutes. Ensure the chicken reaches 165°F (74°C) before serving.
Vegetarian Bayou: Omit the seafood and double the corn and garlic. Add 2 cups of sliced okra and 1 can of diced tomatoes for a vegetable-packed version. Cook on low for 2 to 3 hours. Serve over rice with the same Cajun butter sauce.
Lemon Herb Butter: For a lighter, brighter flavor, replace the Cajun butter with a mixture of melted butter, lemon zest, minced garlic, and fresh thyme. Reduce the paprika and cayenne for a milder sauce. This variation highlights the natural sweetness of the seafood.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at 50% power.
Freezer: Freeze in an airtight container for up to 1 month.
Reheat: Reheat in a covered skillet over low heat, adding a splash of water or seafood broth to prevent drying.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The seafood may become slightly softer upon reheating, so gently warm in a skillet over low heat or in the microwave in short bursts. Avoid overcooking when reheating to prevent the seafood from becoming rubbery.

You can prepare the ingredients ahead of time by cleaning the seafood, smashing the garlic, and measuring the corn and butter. Store them separately in the refrigerator for up to 24 hours.

When ready to cook, simply layer everything in the slow cooker and proceed with the recipe. This makes it an excellent option for meal prep or busy evenings.

Serving ideas

Serve this dish over steamed jasmine rice or your favorite grain to soak up the delicious sauce. For a low-carb option, serve it with cauliflower rice or steamed vegetables. A side of crusty bread is also perfect for dipping into the buttery sauce. Add a simple green salad with a light vinaigrette to balance the richness.

For a festive presentation, serve the seafood boil directly from the slow cooker in the center of the table, letting guests help themselves. Provide small bowls for the sauce and extra lemon wedges on the side.

This family-style serving encourages sharing and makes the meal feel special. Pair with a crisp white wine like Sauvignon Blanc or a light beer.

Frequently asked questions

Can this recipe be made with frozen seafood?

Yes, but thaw the seafood completely in the refrigerator overnight and pat it dry before adding to the slow cooker. Frozen seafood will release excess water and can make the sauce watery. Adjust the cooking time slightly if needed, as thawed seafood cooks faster.

How do you know when the scallops and shrimp are done?

The scallops should be opaque and firm to the touch, and the shrimp should be pink and curled. The internal temperature of the shellfish should reach at least 145°F (63°C). Use an instant-read thermometer inserted into the thickest part of a scallop or shrimp to verify.

Can this dish be made on the stovetop instead of a slow cooker?

Yes, you can make a stovetop version by simmering the sauce in a large skillet or Dutch oven. Add the seafood and cook over medium-low heat for about 10-12 minutes, turning once, until the seafood is cooked through. The cooking time will be shorter, so watch closely.

Why is it important not to stir the ingredients during cooking?

Stirring can break up the delicate scallops and shrimp, resulting in a mushy texture. It also disrupts the layering that allows the butter sauce to baste the seafood evenly. Leaving the mixture undisturbed helps the seafood cook gently and retain its shape.

Can the leftovers be reheated?

Yes, reheat gently in a covered skillet over low heat, adding a splash of water or seafood broth to prevent drying. Alternatively, microwave in 30-second bursts at 50% power, stirring in between. Avoid overcooking, as the seafood can become rubbery.

Recipe card

Bayou Butter Garlic Corn Sea Scallops: One-Pot Crockpot Feast

Prep 15 minCook 3 hTotal 3 h 15 minServes 4

Ingredients

1 lb dry-pack sea scallops
1 lb raw peeled jumbo shrimp
2 cups frozen sweet corn kernels
12 cloves garlic, smashed
1/2 cup melted Cajun garlic-paprika butter
2 tbsp fresh lemon juice
2 cups cooked jasmine rice, for serving
lemon wedges, for serving

Instructions

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.
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.
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).
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.
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.

Contains: crustaceans, mollusks, milk

Estimated nutrition per serving

Calories: 480
Protein: 35 g
Carbohydrates: 35 g
Fat: 20 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.