Dinner · Part 3 of 3: Tips & recipe card

Chili Lime Butter Garlic Corn Sea Scallops Crockpot Tips, FAQ & printable recipe

Name: Chili Lime Butter Garlic Corn Sea Scallops Crockpot
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 lb dry-pack sea scallops; 1 lb raw peeled jumbo shrimp; 2 cups frozen sweet corn kernels; 12 garlic cloves, smashed; 1/2 cup melted chili-lime butter; 1/4 cup chopped fresh cilantro; steamed white jasmine rice, for serving; lemon wedges, for serving

By Clara Weller · Oct 29, 2026

Slow cooker filled with sea scallops, shrimp, corn, and garlic in chili-lime butter sauce

Prep: 10 min
Cook: 2 h
Total: 2 h 10 min
Serves: 4

Tips for success

For the best flavor, use high-quality dry-pack sea scallops. They are not treated with preservatives and have a sweeter, more delicate taste.

If using frozen seafood, thaw it overnight in the refrigerator and pat it very dry before adding to the slow cooker. This prevents excess water from thinning the butter sauce.

The chili-lime butter can be made ahead and stored in the refrigerator for up to a week. Simply melt it before pouring over the seafood. If you prefer a spicier dish, add a pinch of cayenne pepper or a minced fresh chili to the butter. For a milder version, reduce the chili powder.

Variations

Spicy Cajun: Replace the chili-lime butter with melted butter mixed with 1 teaspoon Cajun seasoning and a pinch of cayenne. Omit the cilantro and add chopped green onions at the end for a Southern twist.
Garlic Herb: Use melted butter infused with 3 minced garlic cloves and 1 teaspoon dried thyme. Replace the cilantro with fresh parsley and add a squeeze of lemon juice before serving.
Smoky Chipotle: Stir 1 teaspoon chipotle powder and 1 tablespoon adobo sauce into the melted butter. Add a diced roasted red pepper with the corn for extra smokiness and color.
Coconut Lime: Replace half of the butter with coconut milk. Add 1 teaspoon lime zest and 1 tablespoon fish sauce (omit if avoiding fish). Garnish with fresh basil instead of cilantro.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. The seafood will absorb more sauce, so it may become softer.
Freezer: Freezing is not recommended for this dish, as the seafood may become rubbery and the sauce may separate upon thawing.
Reheat: Reheat gently in a skillet over low heat or in the microwave in 30-second intervals. Avoid boiling to prevent toughening.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The seafood will continue to absorb the butter sauce, so it may become more flavorful but also softer.

To reheat, place the seafood and sauce in a skillet over low heat, or microwave in 30-second intervals until just warmed through. Avoid boiling, as it will toughen the seafood.

The chili-lime butter can be made up to a week in advance and stored in the refrigerator. The corn and garlic cloves can also be prepped a day ahead.

However, the seafood should be added to the slow cooker just before cooking to ensure it stays fresh and tender. The dish is best served immediately after cooking.

Serving ideas

Serve the seafood and corn over steamed white jasmine rice, spooning the chili-lime butter sauce over the top. Add a lemon wedge on the side for squeezing over the dish.

The bright acidity of the lemon cuts through the richness of the butter and enhances the seafood's natural sweetness.

For a more substantial meal, serve with crusty bread or a simple green salad. The butter sauce is delicious soaked up with bread. You can also serve the dish in shallow bowls with the sauce, letting guests spoon it over the rice. Garnish with extra chopped cilantro if desired.

Frequently asked questions

Can this recipe be made with only shrimp?

Yes, use 2 pounds of raw peeled jumbo shrimp instead of the scallops and shrimp. The cooking time may be slightly shorter, about 1 1/2 to 2 hours on LOW. Check the internal temperature and cook until the shrimp are pink and reach 145°F (63°C).

Why are the scallops rubbery?

Scallops become rubbery when overcooked. The slow cooker should be on LOW and the cooking time should not exceed 2 1/2 hours. Check the internal temperature at 2 hours and remove the seafood as soon as it reaches 145°F (63°C). Also, pat the scallops dry before adding to avoid excess moisture.

Can frozen seafood be used directly in the slow cooker?

It is best to thaw seafood in the refrigerator overnight before adding to the slow cooker. Frozen seafood will release excess water and may cook unevenly. Pat the thawed seafood dry with paper towels before adding.

How can the chili-lime butter be made at home?

Melt 1/2 cup unsalted butter and stir in 1 teaspoon chili powder, 1 teaspoon lime zest, and 2 tablespoons fresh lime juice. Add a pinch of salt and stir well. This can be made ahead and stored in the refrigerator.

Can this dish be cooked on HIGH instead of LOW?

Yes, but the cooking time will be shorter, about 1 to 1 1/2 hours. Check the internal temperature frequently to avoid overcooking. The seafood should reach 145°F (63°C) and be opaque and firm.

Recipe card

Chili Lime Butter Garlic Corn Sea Scallops Crockpot

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

1 lb dry-pack sea scallops
1 lb raw peeled jumbo shrimp
2 cups frozen sweet corn kernels
12 garlic cloves, smashed
1/2 cup melted chili-lime butter
1/4 cup chopped fresh cilantro
steamed white jasmine rice, for serving
lemon wedges, for serving

Instructions

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.
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.
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.
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.

Contains: crustaceans, mollusks, milk

Estimated nutrition per serving

Calories: 420
Protein: 38 g
Carbohydrates: 22 g
Fat: 20 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.