Herb Butter Cajun Boil Sea Scallops: One-Pot Crockpot Feast Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh garlic and parsley rather than dried. The slow cooker mutes flavors, so be generous. If you like a little heat, add a pinch of cayenne or a few dashes of hot sauce to the butter—though the video keeps it mild.

To get a golden sear on the scallops, you could quickly sear them in a hot skillet before adding to the slow cooker, but the video doesn't show that. However, if you have time, it adds depth. Otherwise, trust the slow cooker to do its magic.

Variations

• Add Smoked Sausage: For a heartier boil, slice 8 ounces of smoked sausage and layer it with the seafood. The smoky flavor complements the butter and wine. Adjust the cooking time to 3 hours to ensure the sausage is heated through.
• Extra Heat: To make it spicier, add 1 teaspoon of Cajun seasoning or a pinch of cayenne pepper to the butter. For more heat, add a minced jalapeño or a few dashes of hot sauce before cooking.
• Use Mussels or Clams: Replace half the shrimp with mussels or clams, scrubbed and debearded. Add them in the last 30 minutes of cooking to prevent overcooking. They'll open and release their briny juices into the sauce.
• Vegetarian Version: Omit the seafood and add extra vegetables like mushrooms, bell peppers, and zucchini. Use vegetable broth instead of wine. Cook for 2 hours on LOW, until the potatoes are tender.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce may solidify, but it will re-melt when reheated.

Freezer

Freeze the cooked seafood and sauce for up to 2 months. Thaw overnight in the refrigerator, then reheat gently.

Reheat

Reheat on the stovetop over low heat, adding a splash of water or wine if the sauce seems too thick. Microwave in 30-second bursts, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The seafood may become slightly firmer upon reheating, but the sauce will keep it moist.

Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts to avoid overcooking.

You can assemble the entire dish the night before: layer the seafood, corn, potatoes, butter, and wine in the slow cooker insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on LOW as directed. You may need to add 15–20 minutes of cooking time if starting from cold.

Serving ideas

Serve the seafood boil over steamed jasmine rice to soak up the buttery sauce. Place a generous scoop of rice in each bowl, then spoon the seafood, vegetables, and sauce on top.

Garnish with a lemon wedge for squeezing—the bright citrus cuts through the richness.

This dish is hearty enough to stand alone, but a simple green salad or crusty bread would be nice alongside.

For a low-carb option, skip the rice and serve with extra vegetables or a side of steamed greens. The sauce is so good you'll want to mop up every drop.

Frequently asked questions

Recipe card

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

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 (16-20 count)
• 3 ears sweet yellow corn, halved
• 1 1/2 lb baby red bliss potatoes
• 6 tbsp unsalted butter, softened
• 1/4 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 2 lemon wedges, for serving
• 2 cups cooked white jasmine rice, for serving

Instructions

1. Place the sea scallops and jumbo shrimp in the bottom of a 6-quart slow cooker, spreading them in an even layer. Scatter the halved corn cobs and baby red potatoes around and between the seafood.
2. In a small bowl, combine the softened butter, chopped parsley, and minced garlic. Mash with a fork until well blended.
3. Drop six thick pats of the parsley-garlic butter evenly over the top of the seafood and vegetables. Pour the white wine around the edges of the slow cooker.
4. Cover the slow cooker and cook on LOW for 2 1/2 to 3 hours, until the scallops are opaque and the shrimp are pink and curled. The potatoes should be fork-tender.
5. Spoon the seafood, corn, and potatoes over steamed jasmine rice. Serve with lemon wedges on the side for squeezing.

Contains: crustaceans, mollusks, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

45 g

Fat

19 g

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