Dinner · Part 3 of 3: Tips & recipe card

Bayou Butter Sea Scallops Crockpot Dinner Tips, FAQ & printable recipe

Name: Bayou Butter Sea Scallops Crockpot Dinner
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Cajun
Ingredients: 1 lb dry-pack sea scallops; 1 lb raw peeled jumbo shrimp; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 sweet Vidalia onion, diced; 2 stalks celery, sliced into ribbons; 1/2 cup spiced Cajun garlic-paprika butter, melted; 2 tbsp fresh lemon juice

By Clara Weller · Oct 29, 2026

Slow cooker filled with sea scallops and shrimp in a crimson Cajun butter sauce with bell peppers and onions.

Prep: 10 min
Cook: 3 h
Total: 3 h 10 min
Serves: 4

Tips for success

For the best texture, choose dry-pack sea scallops, which are free of added water and preservatives. They caramelize better and won't water down the sauce.

If you can only find frozen scallops, thaw them overnight in the refrigerator and pat them dry before adding to the slow cooker. Similarly, use raw, peeled shrimp that are labeled 'jumbo' or 'extra-large' for a satisfying bite.

The spiced Cajun butter is the heart of this dish. For a deeper flavor, make it a day ahead and refrigerate it; then just melt it before pouring. If you prefer a milder sauce, reduce the Cajun seasoning to 1 teaspoon.

You can also add a pinch of cayenne for extra heat. Serve the dish with lemon wedges on the side so everyone can add a bright squeeze of citrus at the table.

Variations

Spicy Andouille Addition: Add 6 ounces sliced andouille sausage along with the vegetables for a smoky, spicy twist. The sausage will infuse the butter sauce with its flavor as it cooks.
Lemon-Herb Version: Replace the Cajun butter with 1/2 cup melted butter mixed with 2 tablespoons fresh lemon juice, 1 teaspoon dried thyme, and 1 teaspoon garlic powder. Omit the paprika for a milder, herb-forward sauce.
Vegetable Boost: Add 1 cup sliced okra or 1 cup corn kernels along with the bell peppers for extra texture and a touch of sweetness. The vegetables will soften and meld with the sauce.
Creamy Cajun Sauce: Stir in 1/2 cup heavy cream during the last 30 minutes of cooking for a richer, creamier sauce. The cream will add a velvety texture and mellow the heat.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. The sauce will solidify slightly when cold; reheat gently.
Freezer: Not recommended for freezing, as the texture of the seafood will suffer.
Reheat: Reheat gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The seafood will continue to absorb the sauce, so it may become more flavorful but also softer.

Reheat gently in a saucepan over low heat or in the microwave in 30-second bursts, stirring occasionally, until just warmed through. Avoid boiling, which can make the seafood tough.

You can prep the vegetables a day ahead and store them in a sealed container in the refrigerator. The Cajun butter can also be melted and kept in the fridge for up to 3 days; reheat gently before using. To make the full dish ahead, cook as directed, then cool and refrigerate. Reheat portions as needed, but the texture is best when freshly cooked.

Serving ideas

Serve the seafood and vegetables over steamed jasmine rice, spooning the butter sauce generously over the top. The rice soaks up the flavorful sauce and makes the dish satisfying.

Add lemon wedges on the side for squeezing over the seafood just before eating. A sprinkle of chopped fresh parsley or green onions would add color, though the video does not include them.

For a low-carb option, serve the seafood over cauliflower rice or alongside a crisp green salad. The sauce is rich, so a light side helps balance the meal. Crusty bread is also excellent for sopping up every last drop of the Cajun butter. This dish is best enjoyed hot, straight from the slow cooker.

Frequently asked questions

Can this recipe be made with frozen seafood?

Yes, frozen scallops and shrimp can be used, but they should be thawed overnight in the refrigerator and patted very dry before adding to the slow cooker. Frozen seafood releases more water as it cooks, which can make the sauce thinner. Dry-pack scallops are still preferred for the best texture.

Why does the sauce become watery?

A watery sauce often comes from using wet-pack scallops or not patting the seafood dry. Excess moisture from the seafood and vegetables dilutes the butter sauce. To avoid this, always choose dry-pack scallops and thoroughly dry the shrimp. Also, do not add any extra liquid beyond the butter and lemon juice.

How long can leftovers be kept in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The seafood will continue to absorb the sauce, so the flavor may intensify. Reheat gently in a saucepan over low heat or in the microwave, being careful not to overcook the seafood.

Can the cooking time be shortened by using high heat?

Yes, the dish can be cooked on high for about 1 1/2 hours, but the gentle low heat gives a more tender result. If using high heat, check for doneness earlier, as the seafood can become rubbery if overcooked. Always verify the internal temperature reaches 145°F (63°C).

Is it necessary to use jumbo shrimp?

Jumbo shrimp are recommended for their meaty texture and visual appeal, but any size of raw, peeled shrimp will work. Adjust the cooking time accordingly: smaller shrimp will cook faster, so check for doneness at the 2-hour mark on low.

Recipe card

Bayou Butter Sea Scallops Crockpot Dinner

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

1 lb dry-pack sea scallops
1 lb raw peeled jumbo shrimp
1 red bell pepper, diced
1 green bell pepper, diced
1 sweet Vidalia onion, diced
2 stalks celery, sliced into ribbons
1/2 cup spiced Cajun garlic-paprika butter, melted
2 tbsp fresh lemon juice

Instructions

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.
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.
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.
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.
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.

Contains: crustaceans, mollusks, milk, celery

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 12 g
Fat: 26 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.