Chili Lime Butter Cajun Boil Sea Scallops Step-by-step instructions

Before you start

Before starting, ensure the scallops and shrimp are fully thawed if frozen, and pat them dry with paper towels. Halve the corn ears crosswise, and scrub the baby potatoes.

Cook the jasmine rice according to package directions and keep warm. Melt the butter in a small saucepan or in the microwave, then stir in the chili-lime seasoning and cilantro. Have all ingredients measured and ready to assemble.

Instructions

Layer and Prepare

1. 1Layer the Seafood and Vegetables
   Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 7-quart slow cooker insert. Arrange the halved sweet yellow corn ears and baby red bliss potatoes around the seafood, tucking them into the corners so everything fits snugly.
   Look for The slow cooker insert should be filled but not overcrowded; the seafood and vegetables should sit in a single layer.
   Tip Pat the scallops and shrimp dry with paper towels before adding to help them sear later.
2. 2Make the Chili-Lime Butter
   In a small saucepan, melt the unsalted butter over low heat. Stir in the chili-lime seasoning until fully combined. Remove from heat and stir in the chopped fresh cilantro.
   Look for The butter should be warm and fragrant, with the seasoning fully dissolved.
   Tip If the butter cools and solidifies, gently reheat before pouring.

The slow cooker insert holds a colorful arrangement of ivory scallops, pink shrimp, yellow corn, and red potatoes.

The butter mixture smells warm and spicy with a hint of citrus. The ingredients look fresh and ready for a long, gentle cook.

Slow Cook

3. 3Pour the Butter Over the Seafood
   Pour the chili-lime butter mixture evenly over the seafood and vegetables in the slow cooker. Use a spoon or spatula to gently toss the ingredients so the butter coats everything.
   Look for The butter should coat the scallops, shrimp, corn, and potatoes evenly.
   Tip Do not overmix—just turn the ingredients once or twice to distribute the butter.
4. 4Slow Cook Until Tender
   Cover the slow cooker and cook on low for 3 hours, or until the potatoes are fork-tender and the shrimp are pink and opaque. The scallops should be firm to the touch and cooked through.
   Look for The liquid should be gently bubbling, and the butter sauce will look glossy and slightly thickened.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check at the 2.5-hour mark; cooking times can vary with the size of the potatoes.

After 3 hours, the kitchen fills with the aroma of chili, lime, and butter. The sauce bubbles gently around the edges, and the seafood looks plump and glossy. The potatoes yield easily to a fork, and the shrimp are curled and pink.

Serve

5. 5Serve Over Rice with Lemon
   Using a slotted spoon, lift the seafood, corn, and potatoes out of the butter sauce and arrange over steamed white jasmine rice on a serving platter or individual plates. Spoon a little extra butter sauce on top and serve with lemon wedges.
   Look for The seafood should be glistening with butter, and the rice should be fluffy and hot.
   Tip Squeeze fresh lemon over the top just before eating to brighten the flavors.

The platter shows tender scallops and shrimp over fluffy white rice, with corn and potatoes nestled alongside. The butter sauce glistens, and a squeeze of lemon adds a fresh, citrusy finish. The dish looks abundant and inviting.

Common mistakes

A common mistake is overcooking the seafood, which makes it rubbery. Stick to the recommended cook time and check early. Another pitfall is using wet scallops or shrimp—excess moisture dilutes the butter sauce.

Also, be generous with the chili-lime seasoning, as the potatoes and corn need robust flavor. Finally, don't skip the lemon wedges; the acidity brightens the rich butter.

How to tell it’s done

The dish is done when the potatoes are fork-tender and the shrimp are pink and opaque. The scallops should be firm but still moist, and the internal temperature of the shellfish should reach at least 145°F (63°C).

The butter sauce will be glossy and slightly reduced. If the potatoes are still hard, continue cooking for another 30 minutes and check again.

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