Herb Butter Andouille Boil Sea Scallops: Easy Crockpot Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh, high-quality seafood and sausage. The scallops should be dry-pack and the shrimp raw and peeled.

If using frozen seafood, thaw it overnight in the refrigerator and pat it dry before adding to the slow cooker. The herb butter can be made a day ahead and stored in the refrigerator; let it soften before using.

To ensure even cooking, cut the potatoes into uniform halves or quarters if they are large. Check the dish at the 2.5-hour mark to gauge progress.

If the sauce seems too thin, you can remove the seafood and vegetables and simmer the sauce on the stovetop to reduce it slightly. Always taste and adjust seasoning before serving.

Variations

• Spicy Cajun Boil: Add 1-2 tablespoons of Cajun seasoning and a few dashes of hot sauce to the butter mixture. Use spicy Andouille sausage and increase the garlic for extra punch.
• Lemon-Herb Version: Replace the white wine with lemon juice and add lemon zest to the herb butter. Omit the parsley and use fresh dill or thyme instead for a brighter flavor.
• Vegetable-Forward Boil: Add corn on the cob pieces and quartered red onions along with the potatoes. Increase the cooking time to 3.5 hours to ensure the vegetables are tender.
• Creamy Seafood Chowder: After cooking, remove the seafood and vegetables. Stir 1/2 cup heavy cream into the sauce and simmer until thickened. Return the seafood and vegetables to the pot and serve with oyster crackers.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

This dish can be frozen for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through. Add a splash of wine or broth to loosen the sauce if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The seafood and potatoes will keep well, but the sauce may thicken as it cools.

To reheat, gently warm in a saucepan over low heat, adding a splash of wine or broth to loosen the sauce. Avoid microwaving, as it can make the seafood rubbery.

The herb butter can be prepared up to 2 days in advance and refrigerated. You can also assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the seafood boil over steamed jasmine rice or with crusty bread to soak up the buttery sauce. Lemon wedges on the side brighten the dish and cut through the richness. A simple green salad with a light vinaigrette would round out the meal nicely.

For a more casual presentation, serve directly from the slow cooker or on a large platter. Garnish with extra chopped parsley and a sprinkle of red pepper flakes if you like heat. This dish is hearty enough to be a main course on its own, but it also pairs well with grilled vegetables or corn on the cob.

Frequently asked questions

Recipe card

Herb Butter Andouille Boil Sea Scallops: Easy Crockpot

Prep 15 minCook 3 hTotal 3 h 15 minServes 6

Ingredients

• 1 1/2 lb dry-pack sea scallops
• 1 lb raw peeled jumbo shrimp
• 12 oz smoked Andouille sausage, sliced into coins
• 1 1/2 lb baby potatoes, halved
• 6 tbsp unsalted butter, softened
• 1/4 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine

Instructions

1. 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.
2. 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.
3. Pour the dry white wine evenly over the ingredients in the slow cooker. Do not stir — the layers will meld as they cook.
4. 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).
5. 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.
6. 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.

Contains: crustaceans, mollusks, milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

25 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.