Bayou Butter Sea Scallops Crockpot Dinner Step-by-step instructions

Before you start

Before starting, ensure the scallops are dry-pack and the shrimp are peeled and deveined. Dice the bell peppers and onion into uniform pieces, and slice the celery into thin ribbons.

Measure the Cajun butter and lemon juice so they are ready to pour. Set out your 6-quart slow cooker and have the lid within reach. No need to preheat the slow cooker; it will come to temperature gradually.

Instructions

Layer and Pour

1. 1Layer the Seafood and Vegetables
   Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker in an even layer. Scatter the diced red and green bell peppers, sweet Vidalia onion, and celery ribbons over the seafood.
   Look for The seafood and vegetables should be evenly distributed in the insert.
   Tip Dry-pack scallops are best; if using frozen, thaw and pat dry to avoid excess liquid.
2. 2Pour the Cajun Butter and Lemon
   In a small saucepan, melt the spiced Cajun garlic-paprika butter over low heat until fully liquid. Pour the melted butter and fresh lemon juice evenly over the seafood and vegetables in the slow cooker.
   Look for The butter and lemon should coat the top of the ingredients.
   Tip Use a spatula to scrape every bit of the seasoned butter from the pan.

At the end of this phase, the slow cooker insert holds an even layer of scallops and shrimp, topped with a colorful scatter of bell peppers, onions, and celery.

The melted Cajun butter and lemon juice have been poured over the top, coating the vegetables and seafood with a glossy, crimson sheen. The aromas of garlic, paprika, and citrus are already starting to mingle.

Slow-Cook

3. 3Cover and Cook on Low
   Cover the slow cooker with its lid. Cook on low for 3 hours, or until the scallops are opaque and the shrimp are pink and firm. Do not stir during cooking to keep the seafood tender.
   Look for The sauce will be bubbling gently around the edges after about 2 hours.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Resist the urge to lift the lid; each peek adds cooking time.

After about 2 hours, the sauce begins to bubble gently around the edges, and the kitchen fills with the rich scent of Cajun spices and butter. The seafood is slowly turning opaque, and the vegetables are softening. The mixture looks moist and vibrant, with the butter sauce a deep reddish-orange. Do not stir; just let it be.

Serve

4. 4Check for Doneness
   After 3 hours, check that the scallops are opaque and the shrimp have turned pink and curled. The internal temperature of the thickest scallop or shrimp should read at least 145°F (63°C) on an instant-read thermometer.
   Look for The seafood should be tender and the sauce a rich crimson color.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If not quite done, cover and cook 15 more minutes, then check again.
5. 5Serve Over Rice
   Using a slotted spoon, lift the seafood and vegetables from the butter sauce and arrange over steamed jasmine rice on a platter or individual plates. Spoon some of the sauce over the top and serve with lemon wedges.
   Look for The seafood should be glistening with the butter sauce.
   Tip Serve immediately while hot; the sauce will thicken slightly as it cools.

At the end of cooking, the scallops are golden and tender, the shrimp are pink and curled, and the peppers and onions are soft but still hold their shape. The sauce is bubbling and has thickened slightly. When lifted with a slotted spoon, the seafood drips with the buttery sauce. The dish is ready to be served over rice or with crusty bread.

Common mistakes

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

Always pat them dry. Resist stirring the mixture during cooking, as this can break up the scallops and make the shrimp mushy. Also, avoid lifting the lid frequently, as this lets heat escape and extends the cooking time.

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 have curled slightly. The internal temperature of the thickest scallop or shrimp should read at least 145°F (63°C) on an instant-read thermometer.

The sauce should be bubbling gently and the vegetables tender. If the seafood is not quite done after 3 hours, cover and cook for another 15 minutes before checking again.

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