Herb Butter Andouille Boil Sea Scallops: Easy Crockpot

This slow cooker seafood boil brings together tender sea scallops, jumbo shrimp, smoky Andouille sausage, and baby potatoes in a rich parsley-garlic butter and white wine sauce. With just 15 minutes of prep, the Crockpot does all the work, simmering everything into a deeply flavorful, comforting meal.

Perfect for busy weeknights or casual gatherings, this recipe delivers restaurant-quality results with minimal effort. Serve it over steamed rice or with crusty bread to soak up every last drop of the buttery sauce.

This recipe is a true dump-and-go dinner: layer the seafood, sausage, and potatoes in the slow cooker, dot with herb butter, pour in the wine, and let it cook. The result is a coastal feast that tastes like it took hours of hands-on attention.

The combination of sweet scallops, briny shrimp, spicy Andouille, and buttery potatoes is irresistible. The sauce, enriched by the melting butter and wine, coats every ingredient beautifully. Whether for a special occasion or a simple family meal, this slow cooker seafood boil is sure to become a favorite.

Ingredients

Why this recipe works

The slow cooker provides a gentle, even heat that cooks the seafood and potatoes without drying them out. This method allows the scallops and shrimp to stay tender and juicy, while the potatoes become perfectly fork-tender. The butter and wine create a flavorful broth that infuses every bite with garlic and herbs.

By layering the ingredients and not stirring, each component retains its texture and character. The sausage releases its smoky flavor into the sauce, while the seafood cooks gently in the fragrant liquid. This hands-off approach makes it nearly impossible to overcook, as long as you check for doneness at the right time.

Notes and substitutions

Dry-pack sea scallops are ideal because they sear well and don't release excess water. If using frozen scallops, thaw them completely and pat dry.

Jumbo shrimp should be peeled and deveined; leaving the tails on is optional. Smoked Andouille sausage adds a spicy, smoky kick, but you can use kielbasa or chorizo for a milder or different flavor.

The parsley-garlic butter is the heart of this dish. Use fresh parsley for the best color and flavor, and adjust the garlic to taste.

A dry white wine like Sauvignon Blanc or Pinot Grigio works well; if you prefer not to use wine, substitute seafood stock or chicken broth. The slow cooker must be at least 6 quarts to accommodate all the ingredients comfortably.

• dry-pack sea scallops: fresh or frozen (thawed) sea scallops, patted dry
• smoked Andouille sausage: smoked kielbasa or chorizo
• baby potatoes: Yukon Gold potatoes cut into 1-inch chunks
• dry white wine: seafood stock or chicken broth

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Small bowl
• Slotted spoon
• Serving plate