Herb Butter Lemon Capers Sea Scallops: Crockpot Seafood Step-by-step instructions

Before you start

Before starting, pat the scallops and shrimp dry with paper towels to ensure they cook rather than steam. Slice the Meyer lemons thinly, about 1/4-inch thick, and remove any seeds. Drain the capers and measure the white wine.

If making the parsley-garlic butter from scratch, combine softened butter with minced garlic and chopped parsley, then roll it into a log and chill until firm. Have a 6-quart slow cooker ready. Cook the jasmine rice just before serving, or keep it warm in a rice cooker. Set out a slotted spoon for serving.

Instructions

Layer and Butter

1. 1Layer the Seafood Base
   Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker. Spread them into an even layer. Scatter the lemon slices and capers over the seafood, then pour the white wine around the edges. Do not stir.
   Look for The seafood is nestled in the crock with lemon and capers scattered on top.
   Tip Pat the scallops and shrimp dry with paper towels before adding to help them sear later.
2. 2Add the Parsley Butter
   Dot the parsley-garlic scampi butter evenly over the top of the seafood. You can use a spoon to drop small pats across the surface. Cover the slow cooker with the lid.
   Look for The butter pats sit on top of the seafood, ready to melt.
   Tip If the butter is very cold, let it sit at room temperature for 10 minutes for easier dotting.

The bottom of the slow cooker holds the scallops and shrimp in a single layer, with lemon slices and capers scattered on top. The white wine pools around the edges, and the butter pats sit on top, waiting to melt.

The scene looks bright and fresh, with the citrus and herbs ready to infuse. Check that the seafood is evenly distributed and the lemon slices are not piled too thickly.

Slow Cook

3. 3Slow-Cook the Seafood
   Cook on LOW for 2 hours, or until the scallops are opaque and the shrimp are pink and firm. The butter will melt into a golden emulsion with the wine and lemon juices. Do not lift the lid during the first 90 minutes.
   Look for The sauce is bubbling gently around the edges and the seafood looks just cooked through.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check at 1 1/2 hours for smaller scallops; cook time may be shorter.

After 2 hours on low, the slow cooker is bubbling gently. The butter has melted into the wine and lemon juices, creating a golden sauce. The seafood is opaque and pink, and the aroma is rich with garlic, parsley, and citrus. Check that the scallops are firm and the shrimp are curled. The sauce should be fragrant and lightly emulsified, not watery or separated.

Serve and Spoon

4. 4Finish and Serve
   Turn off the slow cooker. Using a slotted spoon, transfer the seafood and aromatics to a serving platter or directly over cooked jasmine rice. Spoon some of the butter sauce over the top. Serve with lemon wedges on the side.
   Look for The seafood is glossy with the golden sauce, and the lemon wedges are ready to squeeze.
   Tip For a thicker sauce, simmer the remaining liquid in a small saucepan for 5 minutes before spooning over.

The seafood is transferred to a platter or over rice, with the golden sauce spooned on top. The lemon wedges add a bright, fresh finish. The dish looks glossy and inviting, with the capers and lemon slices visible among the seafood. Check that the rice is fluffy and the sauce is well distributed. Squeeze a lemon wedge over the top just before serving.

Common mistakes

One common mistake is lifting the lid too often, which lets out steam and extends cooking time. Another is using wet scallops, which can water down the sauce. Pat them dry thoroughly. Also, don't stir the seafood during cooking—it can break apart.

If the sauce seems thin at the end, that's okay; the rice will absorb it. But if you prefer a thicker sauce, remove the seafood and simmer the liquid on the stovetop for a few minutes. Finally, be careful with salt: capers and butter are already salty, so taste before adding more.

How to tell it’s done

The scallops are done when they are opaque and firm to the touch, and the shrimp are pink and curled. The internal temperature should reach 145°F (63°C) for both. To check, insert an instant-read thermometer into the thickest part of a scallop or shrimp.

The sauce will be bubbling gently and the butter will have melted into a golden emulsion. If the seafood is still translucent, cook for another 15 minutes and check again. Avoid overcooking, as seafood can become rubbery.

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