Herb Butter Andouille Boil Sea Scallops: Easy Crockpot Step-by-step instructions

Before you start

Before starting, gather all the ingredients and equipment. Pat the scallops and shrimp dry with paper towels. Slice the Andouille sausage into 1/4-inch coins and halve the baby potatoes.

Mince the garlic and chop the parsley. Soften the butter slightly so it mixes easily. Have the white wine measured and ready. No need to preheat the slow cooker; it will heat gradually during cooking.

Instructions

Layer and Season

1. 1Layer the Seafood and Sausage
   Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker, spreading them in an even layer. Scatter the sliced Andouille sausage coins and halved baby potatoes over the seafood.
   Look for The seafood and sausage form a chunky, colorful base in the slow cooker.
   Tip Pat the scallops and shrimp dry with paper towels before adding to help them sear later.
2. 2Dot with Herb Butter
   In a small bowl, mix the softened butter with the chopped parsley and minced garlic until well combined. Place six thick pats of the parsley-garlic butter evenly over the top of the seafood and sausage mixture.
   Look for The butter pats sit on top, ready to melt into the sauce.
   Tip Use cold butter if you prefer to slice it into pieces rather than mix.
3. 3Pour in the Wine
   Pour the dry white wine evenly over the ingredients in the slow cooker. Do not stir — the layers will meld as they cook.
   Look for The wine pools around the butter and seafood.
   Tip Any dry white wine works; avoid sweet wines for the best savory balance.

At the end of this phase, the slow cooker contains a colorful layer of scallops, shrimp, sausage, and potatoes, topped with pats of herb butter and a splash of wine. The aromas of garlic and parsley are fresh and inviting. The butter is still solid, but will melt as the slow cooker heats.

Slow Cook to Perfection

4. 4Cook Low and Slow
   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 internal temperature of the scallops and shrimp should reach 145°F (63°C).
   Look for The sauce is bubbling gently and the seafood is firm to the touch.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check the potatoes with a fork; they should be easily pierced.
5. 5Check for Doneness
   Carefully lift a scallop and a shrimp with a slotted spoon to check that they are opaque and cooked through. The potatoes should be tender when pierced with a fork. If not, cover and cook for another 30 minutes.
   Look for The scallops are golden and the shrimp are pink and curled.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Avoid overcooking; seafood becomes rubbery if left too long.

After cooking, the sauce is bubbling gently, and the seafood is opaque and tender. The potatoes are easily pierced with a fork. The kitchen smells richly of garlic, butter, and seafood. The scallops are golden on the edges, and the shrimp are pink and curled.

Serve and Enjoy

6. 6Serve the Seafood Boil
   Using a slotted spoon, transfer the seafood, sausage, and potatoes to a serving platter or individual plates. Spoon some of the butter sauce over the top. Serve hot, with steamed jasmine rice and lemon wedges on the side.
   Look for The dish is glossy with butter and fragrant with garlic and parsley.
   Tip Serve immediately for the best texture and flavor.

The dish is ready to be plated. Using a slotted spoon, lift the seafood and vegetables out of the sauce, arranging them on a platter or individual plates.

The sauce is glossy and fragrant, perfect for spooning over rice. The presentation is rustic and appetizing, with flecks of parsley and garlic visible in the butter.

Common mistakes

One common mistake is using wet scallops, which release excess moisture and dilute the sauce. Always pat them dry. Another is overcooking the seafood, which makes it tough; check early and often.

Also, avoid stirring the mixture during cooking, as this can break up the scallops and make the dish mushy. Finally, don't skip the wine — it adds essential acidity and depth to the sauce.

How to tell it’s done

The dish is done when the potatoes are fork-tender and the seafood is opaque and cooked through. The internal temperature of the scallops and shrimp should read 145°F (63°C) on an instant-read thermometer.

The sauce will be bubbling and slightly thickened. Avoid overcooking, as seafood can become rubbery if left too long. If the potatoes aren't tender after 3 hours, continue cooking in 30-minute increments until they are.

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