Chili Lime Butter Garlic Corn Sea Scallops Crockpot Step-by-step instructions

Before you start

Before starting, make sure the scallops and shrimp are fully thawed if frozen, and pat them dry with paper towels. Smash the garlic cloves with the flat side of a knife to release their flavor.

If making the chili-lime butter from scratch, melt the butter and stir in the chili powder, lime zest, and lime juice. Have the frozen corn and chopped cilantro ready. A 6-quart slow cooker is ideal for this recipe.

Instructions

Layer and Pour

1. 1Layer the Seafood and Corn
   Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker in a single layer if possible. Scatter the frozen sweet corn kernels over the seafood. Smash the garlic cloves with the flat side of a chef's knife and add them to the pot, tucking them among the seafood and corn.
   Look for The seafood and corn should be evenly distributed in the bottom of the slow cooker.
   Tip Pat the scallops and shrimp very dry with paper towels before adding to the pot for the best texture.
2. 2Pour Over the Butter and Cilantro
   Melt the chili-lime butter in a small saucepan over low heat or in a microwave-safe bowl. Pour the warm melted butter evenly over the seafood and corn. Sprinkle the chopped fresh cilantro over the top.
   Look for The butter should coat the seafood and corn evenly, with cilantro scattered on top.
   Tip If using homemade chili-lime butter, stir it well before pouring to distribute the seasonings.

The bottom of the slow cooker should be filled with an even layer of scallops, shrimp, corn, and smashed garlic cloves. The melted chili-lime butter should coat everything, with the cilantro scattered on top. The butter may pool in the bottom, which is fine. The seafood should look raw and bright, with no gray spots.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 2 to 2 1/2 hours, or until the scallops are opaque and firm to the touch and the shrimp are pink and curled. The internal temperature of the scallops and shrimp should reach 145°F (63°C) on an instant-read thermometer inserted into the thickest part.
   Look for The butter will be bubbling gently around the edges, and the seafood will look opaque and glossy.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check the temperature early to avoid overcooking; scallops become rubbery if left too long.

After 2 hours on LOW, the butter will be bubbling gently around the edges, and the aroma of chili, lime, and garlic will fill the kitchen.

The scallops should look opaque and slightly firm, and the shrimp will be pink and curled. The corn will be tender, and the garlic will have softened. Check the internal temperature with a thermometer.

Serve

4. 4Scoop and Serve
   Use a slotted spoon to lift the scallops, shrimp, corn, and garlic from the butter sauce. Serve immediately over steamed white jasmine rice with lemon wedges on the side. Spoon a little extra chili-lime butter over each portion if desired.
   Look for The seafood should be glistening with butter, and the corn tender.
   Tip Warm the serving plates beforehand so the dish stays hot at the table.

When you lift the lid, steam will rise, and the seafood will be glistening with a glossy butter sauce. The scallops and shrimp should be tender and juicy. Serve immediately over steamed jasmine rice with lemon wedges on the side. The butter sauce can be spooned over the rice for extra flavor.

Common mistakes

One of the most common mistakes is overcooking the seafood, which makes it rubbery. Check the temperature early and remove the pot from the slow cooker as soon as the seafood reaches 145°F (63°C).

Another mistake is using wet scallops, which release excess liquid and dilute the sauce. Pat them dry thoroughly. Also, avoid lifting the lid too often, as this lets out heat and slows the cooking process.

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 curled. Insert an instant-read thermometer into the thickest part of a scallop or shrimp; it should read at least 145°F (63°C).

The butter should be bubbling gently around the edges, and the garlic should be soft and fragrant. Avoid overcooking, as seafood can become tough and rubbery.

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