Dinner · Part 3 of 3: Tips & recipe card

Herb Butter Lemon Capers Sea Scallops: Crockpot Seafood Tips, FAQ & printable recipe

Name: Herb Butter Lemon Capers Sea Scallops: Crockpot Seafood
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 lb dry-pack sea scallops; 1 lb raw peeled jumbo shrimp; 2 Meyer lemons, thinly sliced; 3 tbsp drained capers; 1/2 cup dry white wine; 6 tbsp parsley-garlic scampi butter; 2 cups cooked jasmine rice, for serving; Lemon wedges, for serving

By Clara Weller · Oct 29, 2026

Golden sea scallops and shrimp in a buttery lemon-caper sauce in a slow cooker

Prep: 10 min
Cook: 2 h
Total: 2 h 10 min
Serves: 4

Tips for success

For the best texture, cook the seafood on LOW rather than HIGH. The gentle heat keeps the scallops and shrimp tender. If you're in a hurry, you can cook on HIGH for 1 hour, but check frequently to avoid overcooking.

Another tip is to use a slotted spoon to serve, so the seafood doesn't sit in the hot sauce and continue cooking. The sauce is delicious, so don't skip spooning it over the rice.

When layering the ingredients, keep the lemon slices in a single layer if possible, so they infuse the sauce evenly. If you like a stronger lemon flavor, add a little lemon zest to the butter.

For a richer sauce, stir in a tablespoon of cold butter just before serving. And if you want a bit of heat, add a pinch of red pepper flakes with the capers. These small adjustments can make the dish your own.

Variations

Spicy Arrabbiata Twist: Add 1/2 teaspoon red pepper flakes and 2 tablespoons tomato paste with the capers. Use a dry red wine instead of white for a deeper, spicier sauce. Serve over polenta or with crusty bread.
Creamy Lemon Herb: Stir in 1/4 cup heavy cream during the last 15 minutes of cooking for a richer, creamier sauce. Add a tablespoon of fresh dill instead of parsley for a different herb note.
Mediterranean Style: Replace the capers with chopped kalamata olives and add a handful of cherry tomatoes with the lemon slices. Use a splash of ouzo or Pernod instead of wine for an anise flavor.
Garlic Lover's Version: Increase the garlic in the butter to 4 cloves, and add 2 whole garlic cloves to the crock with the seafood. Finish with a sprinkle of fresh parsley and a squeeze of lemon.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 2 days.
Freezer: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently in a covered skillet over low heat, adding a tablespoon of water or white wine to loosen the sauce. Avoid boiling, as it can toughen the seafood.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The seafood can become rubbery when reheated, so gently warm it in a skillet over low heat with a splash of the sauce or a little white wine.

Avoid microwaving, as it can overcook the seafood. The sauce will solidify when chilled; reheat slowly to bring it back to a liquid state.

You can prep the ingredients a few hours ahead: clean and dry the seafood, slice the lemons, and make the parsley-garlic butter. Keep everything refrigerated separately.

When ready to cook, layer in the slow cooker as directed. You can also assemble the entire dish in the insert and refrigerate overnight, but increase the cook time by 30 minutes since the ingredients will be cold.

Serving ideas

Serve the seafood over steamed jasmine rice, which soaks up the buttery sauce beautifully. Or, for a lighter option, serve over cauliflower rice or a bed of greens. The lemon wedges are essential—squeeze them over the top just before eating to brighten the flavors. A side of crusty bread is perfect for mopping up the remaining sauce.

This dish is elegant enough for a dinner party but simple enough for a weeknight. Pair it with a crisp white wine like Sauvignon Blanc or a light Chardonnay. For a complete meal, add a simple green salad with a lemony vinaigrette. The leftovers can be turned into a seafood pasta by tossing with cooked linguine and a little extra olive oil.

Frequently asked questions

Can this recipe be made with frozen seafood?

Yes, but thaw the scallops and shrimp completely in the refrigerator overnight before cooking. Pat them dry thoroughly to remove excess moisture. Frozen seafood releases more water, which can make the sauce thinner. You may need to cook for 30 minutes longer, but check for doneness at the original time to avoid overcooking.

Why are the scallops tough after cooking?

Scallops can become tough if they are overcooked or if they are wet-packed and release excess liquid. Use dry-pack scallops and cook on LOW for no more than 2 hours. Check the internal temperature with a thermometer; it should read 145°F (63°C). Remove them from the slow cooker as soon as they are done.

Can this be made without wine?

Absolutely. Replace the white wine with an equal amount of low-sodium chicken broth or vegetable broth. Add an extra tablespoon of lemon juice to mimic the acidity of the wine. The sauce will be slightly less complex but still delicious.

What can be used instead of parsley-garlic butter?

If you don't have the butter, mix 6 tablespoons of softened unsalted butter with 2 minced garlic cloves and 2 tablespoons of chopped fresh parsley. You can also use a store-bought garlic-herb butter. If you need a dairy-free version, use a vegan butter substitute.

How should leftovers be reheated?

Reheat gently in a covered skillet over low heat with a splash of white wine or broth. Avoid the microwave, which can make the seafood rubbery. Heat just until warmed through, about 3-4 minutes. Serve immediately.

Recipe card

Herb Butter Lemon Capers Sea Scallops: Crockpot Seafood

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

1 lb dry-pack sea scallops
1 lb raw peeled jumbo shrimp
2 Meyer lemons, thinly sliced
3 tbsp drained capers
1/2 cup dry white wine
6 tbsp parsley-garlic scampi butter
2 cups cooked jasmine rice, for serving
Lemon wedges, for serving

Instructions

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.
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.
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.
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.

Contains: crustaceans, mollusks, milk, sulfites

Estimated nutrition per serving

Calories: 380
Protein: 35 g
Carbohydrates: 25 g
Fat: 15 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.