Chili Lime Butter Cajun Boil Sea Scallops

This crockpot seafood boil brings together sea scallops, jumbo shrimp, sweet corn, and baby red potatoes in a glossy chili-lime butter glaze. The slow cooker does all the work, transforming simple ingredients into a tender, flavorful feast.

With just a few minutes of prep and a long, hands-off cook, this dinner fits into the busiest of weeknights while still feeling special enough for a weekend gathering.

The beauty of this recipe lies in its simplicity. Layer raw seafood and vegetables into a slow cooker, pour over a warm chili-lime butter, and let the gentle heat work its magic.

The result is a coastal-inspired boil where every bite is coated in a zesty, buttery sauce. Serve it over steamed jasmine rice with lemon wedges for a complete meal that feels both comforting and celebratory.

Ingredients

Why this recipe works

Slow cooking at a low temperature allows the scallops and shrimp to cook gently without toughening, while the potatoes and corn absorb the chili-lime butter flavor as they soften.

The butter acts as both a cooking medium and a sauce, keeping everything moist and rich.

The dump-and-forget method means minimal hands-on time. By layering the ingredients in the order shown, the seafood stays on the bottom where it cooks in the butter, while the vegetables steam and tenderize above.

The result is a cohesive dish with a consistent, glossy finish.

Notes and substitutions

Use dry-pack sea scallops for the best texture—they sear better and don't release excess water. Jumbo shrimp (raw, peeled) are ideal because they hold up well during the long cook. If using frozen seafood, thaw completely and pat dry before adding.

Baby red bliss potatoes are preferred for their thin skins and creamy texture, but any small waxy potato works. Chili-lime seasoning is widely available; adjust the amount to taste. Fresh cilantro adds a bright finish—stir it into the butter just before pouring.

• chili-lime seasoning: Use 1 tablespoon chili powder and 1 teaspoon lime zest for a similar flavor.
• dry-pack sea scallops: Substitute with thawed frozen sea scallops; pat dry thoroughly before adding.
• baby red bliss potatoes: Use Yukon Gold potatoes cut into 1-inch chunks.
• jumbo shrimp: Large shrimp can be used; adjust cooking time slightly if smaller.

Equipment

• 7-quart slow cooker (Crockpot)
• Small saucepan
• Mixing bowl
• Slotted spoon
• Cutting board
• Chef's knife