Herb Butter Cajun Boil Sea Scallops: One-Pot Crockpot Feast

This slow-cooker seafood boil is the ultimate hands-off dinner: sea scallops, jumbo shrimp, sweet corn, and baby red potatoes simmer together in a rich parsley-garlic scampi butter with a splash of white wine.

Just layer everything in the Crockpot, dot with butter, and forget it. The result tastes like a coastal feast with minimal effort.

There are dump dinners, and then there are dump dinners that feel special. This herb butter Cajun boil is the latter. The slow cooker does all the work, turning a handful of simple ingredients into a buttery, garlicky, wine-kissed sauce that coats every scallop, shrimp, and potato.

It's perfect for busy weeknights or a casual weekend gathering. Serve it over steamed jasmine rice with lemon wedges to brighten every bite.

Ingredients

Why this recipe works

Slow cooking at a gentle low temperature is the secret to tender seafood. Scallops and shrimp stay plump and juicy instead of turning rubbery, while the potatoes become perfectly fork-tender.

The butter, garlic, and wine meld into a silky emulsion that clings to every ingredient. Because everything cooks together, the flavors intermingle beautifully.

The dump-and-go method means minimal prep and no constant stirring. Layering the seafood and vegetables in the bottom of the slow cooker allows the butter and wine to create a fragrant steam bath. The result is a cohesive dish that tastes like you spent hours at the stove—but the Crockpot did all the work.

Notes and substitutions

Use dry-pack sea scallops (not frozen or treated with sodium tripolyphosphate) for the best texture and flavor. If using frozen scallops, thaw them overnight in the refrigerator and pat dry. For the shrimp, look for raw, peeled, and deveined jumbo shrimp (16–20 count) to keep prep quick.

Baby red bliss potatoes are ideal because they hold their shape during the long cook. Halve them if they're larger than a golf ball. Sweet yellow corn adds a pop of color and sweetness.

The white wine—choose a dry one like Sauvignon Blanc or Pinot Grigio—adds acidity that balances the rich butter. If you prefer no alcohol, substitute seafood stock.

• dry-pack sea scallops: frozen sea scallops (thawed and patted dry); reduce cook time by 30 minutes
• jumbo shrimp: large shrimp or peeled deveined prawns; adjust cook time if smaller
• dry white wine: seafood stock or low-sodium chicken broth; add 1 tbsp lemon juice for brightness
• baby red bliss potatoes: Yukon Gold or fingerling potatoes, cut into 1-inch pieces

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Small bowl for butter
• Slotted serving spoon
• Measuring cups and spoons