Old Bay Butter Lemon Caper Sea Scallops in Crockpot

Imagine coming home to the aroma of garlic butter, lemon, and Old Bay—without spending hours in the kitchen. This slow-cooker seafood dish delivers restaurant-quality sea scallops and jumbo shrimp with minimal effort.

Just layer the ingredients, set the timer, and let the Crockpot work its magic. The result is a glossy, golden sauce that clings to every bite, perfect over fluffy jasmine rice. It's a dinner that feels special but is deceptively simple, ideal for busy weeknights or casual entertaining.

This recipe is a true set-it-and-forget-it meal. Tender sea scallops and jumbo shrimp are combined with bright Meyer lemon slices, briny capers, and a splash of white wine, then bathed in melted garlic herb butter and a generous dusting of Old Bay seasoning.

The slow cooker does all the work, transforming the raw ingredients into a bubbling, fragrant feast. Serve it over steamed rice with lemon wedges for a complete, satisfying dinner. The hands-off approach means you can go about your day while dinner cooks itself, making it perfect for those evenings when you want something delicious without the fuss.

Ingredients

Why this recipe works

The slow cooker provides a gentle, even heat that cooks the seafood slowly, preventing the scallops and shrimp from becoming tough or rubbery. This method allows the delicate proteins to stay tender and moist, while the butter and wine create a rich, flavorful sauce that infuses every bite. The low-and-slow approach also gives the aromatics—lemon, capers, and Old Bay—time to meld together, creating a cohesive, complex flavor profile.

Layering the ingredients in the order specified ensures that the seafood is cooked evenly and the flavors distribute properly. The lemon slices and capers are placed on top of the seafood, allowing their juices to seep down as the dish cooks.

The butter and Old Bay are added last, creating a flavorful crust on the surface that bastes the seafood as it melts. This technique maximizes flavor with minimal effort, making it ideal for a hands-off recipe.

Notes and substitutions

Use dry-pack sea scallops for the best results—they are not treated with preservatives and will sear nicely, though here they are slow-cooked. If using wet-packed scallops, pat them very dry and reduce any added salt, as they can be briny. Jumbo shrimp (16-20 count) work well because they hold up to the long cooking time. Meyer lemons are sweeter and less acidic than regular lemons, but standard lemons are a fine substitute.

Garlic herb butter adds a rich, savory depth; look for it in the dairy aisle or make your own by mixing softened butter with minced garlic, parsley, and a pinch of salt. Old Bay seasoning is a classic seafood blend that brings a hint of celery salt, paprika, and cayenne.

If you prefer less heat, use 1 1/2 tablespoons. The white wine should be dry and crisp—something you'd drink, like a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic version, substitute low-sodium chicken broth with a squeeze of lemon.

• Meyer lemons: Regular lemons (use 2 regular lemons; Meyer lemons are sweeter, but regular work fine)
• Dry-pack sea scallops: Fresh sea scallops (if using wet-packed, reduce salt and pat very dry before cooking)
• Garlic herb butter: Melted unsalted butter mixed with 2 cloves minced garlic and 1 tsp dried parsley
• Crisp white wine: Low-sodium chicken broth (use 1/2 cup broth plus 1 tsp lemon juice)

Equipment

• 7-quart slow cooker (oval or round)
• Slotted serving spoon
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Small bowl for melted butter