Chili Lime Butter Seafood Boil for the Slow Cooker Step-by-step instructions

Before you start

Before you start, pat the scallops and shrimp dry with paper towels. This helps the butter sauce cling to the seafood. Slice the Andouille sausage into 1/4-inch coins. Halve the baby potatoes, or cut larger ones into quarters so they cook evenly.

Measure the butter and melt it in the microwave or a small saucepan. Stir in the chili lime seasoning until well combined. Chop the cilantro. Have your slow cooker ready on the counter. No need to preheat—just add the ingredients as directed.

Instructions

Layer and Sauce

1. 1Layer the Seafood
   Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker insert in an even layer. Scatter the sliced Andouille sausage coins over the seafood, then add the halved baby potatoes, tucking them between the proteins so they sit in the liquid as it cooks.
   Look for The bottom of the crock should be filled with an even layer of seafood and potatoes.
   Tip Dry-pack scallops are best—they don't have added preservatives and sear or cook more cleanly.
2. 2Make the Butter Sauce
   In a small bowl, stir together the melted unsalted butter and chili lime seasoning until well combined. Pour the mixture evenly over the seafood and potatoes in the slow cooker. Sprinkle the chopped cilantro over the top.
   Look for The butter mixture should coat the ingredients evenly; the cilantro adds a fresh green contrast.
   Tip If the butter solidifies when mixed with cold ingredients, it's fine—it will melt during cooking.

The slow cooker insert should be filled with an even layer of scallops, shrimp, Andouille, and potatoes. The butter-chili mixture is poured over, and cilantro is scattered on top. The ingredients look colorful and evenly coated. The butter may start to solidify if the seafood is cold, but that's fine—it will melt during cooking.

Slow Cook

3. 3Slow Cook on Low
   Cover the slow cooker and cook on low for 3 hours, or until the potatoes are tender and the scallops and shrimp are opaque and cooked through. The sauce should be bubbling gently around the edges. Do not stir during cooking to keep the seafood intact.
   Look for The sauce will be bubbling and fragrant; the potatoes should pierce easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cooking on low prevents the seafood from becoming rubbery. Check at 2 1/2 hours if your slow cooker runs hot.
4. 4Check the Temperature
   To ensure the seafood is safe to eat, insert an instant-read thermometer into the thickest part of a scallop or shrimp. It should read at least 145°F (63°C). The potatoes should also be fork-tender. If not, continue cooking for 15-30 minutes and check again.
   Look for The seafood should be opaque and firm, not translucent; the potatoes should be soft.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If the potatoes are still hard, remove the seafood to a plate and continue cooking the potatoes until tender, then return the seafood to reheat.

After 3 hours on low, the sauce is bubbling gently, and the aroma of chili, lime, and smoked sausage fills the kitchen. The potatoes are tender when pierced with a fork, and the scallops and shrimp are opaque and firm. Use an instant-read thermometer to confirm they reach 145°F (63°C).

Scoop and Serve

5. 5Scoop and Serve
   Using a slotted spoon, lift the seafood, sausage, and potatoes out of the butter sauce and onto a serving platter or individual plates. Serve hot over steamed white jasmine rice, with lemon wedges on the side for squeezing over the top.
   Look for The seafood should glisten with the chili-lime butter sauce; the rice soaks up the extra glaze.
   Tip Spoon a little extra butter sauce over the rice for extra flavor.

The seafood, sausage, and potatoes are lifted out with a slotted spoon, leaving the butter sauce behind. They glisten with the chili-lime glaze. Serve over steamed rice with lemon wedges on the side. The dish looks vibrant and inviting, with a glossy sauce that coats every bite.

Common mistakes

One common mistake is cooking on high, which can make the seafood tough and rubbery. Always use low. Another is stirring the pot during cooking—this can break up the scallops and shrimp. Let everything sit undisturbed.

Overcrowding the slow cooker can also cause uneven cooking; if your slow cooker is smaller, reduce the batch or cook in two batches.

Finally, don't skip the lemon wedges—the bright acidity balances the rich butter and chili heat. If the sauce seems thin at the end, that's fine; use a slotted spoon to serve and spoon extra sauce over rice.

How to tell it’s done

The dish is done when the potatoes are fork-tender and the seafood is opaque and firm to the touch. The scallops should have a slight springiness, not feel hard or rubbery. The shrimp should curl into a loose 'C' shape and be pinkish-white throughout.

To be safe, check the internal temperature of a scallop and a shrimp with an instant-read thermometer—it should read at least 145°F (63°C). The sauce should be bubbling gently and have a glossy, thickened appearance. If the potatoes are still firm, continue cooking and check every 15 minutes.

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