Chili Lime Butter Cajun Boil Sea Scallops Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality chili-lime seasoning blend that includes salt, chili powder, and lime zest.

If the blend is very salty, adjust the amount to taste. Stir the seasoning into the melted butter thoroughly to avoid clumps, and pour it evenly over the ingredients.

To ensure even cooking, arrange the potatoes and corn in a single layer as much as possible. If using a smaller slow cooker, cut the potatoes into smaller chunks.

Let the dish rest for a few minutes after cooking so the sauce thickens slightly and clings to the seafood.

Variations

• Spicy Cajun: Add 1 tablespoon Cajun seasoning along with the chili-lime seasoning for a smoky, spicy kick. Increase the chili powder to taste.
• Garlic Herb: Replace chili-lime seasoning with 2 cloves minced garlic and 1 teaspoon dried thyme. Add a splash of white wine to the butter.
• Citrus Burst: Stir in the zest of one lime and one orange into the butter. Serve with extra citrus wedges for squeezing.
• Vegetable Heavy: Add 1 cup of sliced smoked sausage or andouille to the slow cooker for a heartier version, or increase the potatoes and corn.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The butter sauce will solidify; reheat gently with a splash of water.

Freezer

Freeze cooked seafood and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until warmed through. Add a little water or broth to restore the sauce's consistency.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The butter sauce will solidify when chilled, so reheat gently on the stovetop or microwave with a splash of water or broth to loosen it. Stir well before serving.

The chili-lime butter can be made up to 2 days ahead and kept refrigerated in a jar. Reheat gently before pouring.

The vegetables can be prepped (corn halved, potatoes scrubbed) a day in advance and stored in the fridge. Assemble the slow cooker just before cooking.

Serving ideas

Serve the seafood boil over steamed jasmine rice to soak up the buttery sauce. Add lemon wedges on the side for squeezing.

A simple green salad or crusty bread makes a good accompaniment. This dish is hearty enough for a main course and impressive enough for guests.

For a casual presentation, serve directly from the slow cooker or on a large platter. Offer extra chili-lime seasoning at the table for those who want more heat. The leftovers taste even better the next day, as the flavors meld further.

Frequently asked questions

Recipe card

Chili Lime Butter Cajun Boil Sea Scallops

Prep 15 minCook 3 hTotal 3 h 15 minServes 4

Ingredients

• 1 lb dry-pack sea scallops
• 1 lb raw peeled jumbo shrimp
• 2 ears sweet yellow corn, halved
• 1 lb baby red bliss potatoes
• 1/2 cup unsalted butter, melted
• 2 tbsp chili-lime seasoning
• 1/4 cup fresh cilantro, chopped
• 2 cups cooked white jasmine rice, for serving
• 1 lemon, cut into wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: crustaceans, mollusks, milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

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