Old Bay Butter Lemon Caper Sea Scallops in Crockpot Tips, FAQ & printable recipe

Tips for success

For the best texture, avoid overcooking the seafood. The slow cooker's low setting is ideal, but cook times may vary depending on your model. If your slow cooker runs hot, start checking at the 1 1/2-hour mark.

Also, choose dry-pack scallops—they are not treated with sodium tripolyphosphate, which can make them waterlogged and rubbery. If you can only find wet-packed, rinse them and pat very dry before using.

Make the garlic herb butter at home for a fresher flavor: mix 1/2 cup softened unsalted butter with 2 cloves minced garlic, 1 tablespoon chopped parsley, 1 teaspoon lemon zest, and a pinch of salt.

This can be made ahead and refrigerated. When ready, melt it gently. For a touch of heat, add a pinch of cayenne or a few dashes of hot sauce to the butter before pouring over the seafood.

Variations

• Spicy Cajun Twist: Replace Old Bay with Cajun seasoning and add a chopped andouille sausage for extra smokiness. Cook as directed, then serve with corn on the cob and crusty bread.
• Lemon Herb Butter: Use fresh lemon zest and a mix of thyme and parsley in the butter instead of garlic. This brightens the dish and pairs well with a side of angel hair pasta.
• Wine-Free Version: Substitute the white wine with low-sodium chicken broth and add an extra tablespoon of lemon juice. This keeps the dish alcohol-free while retaining the bright acidity.
• Add Vegetables: Layer sliced fennel, red onion, and cherry tomatoes at the bottom of the slow cooker before adding the seafood. This adds sweetness and texture, turning the dish into a one-pot meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will solidify; reheat gently.

Freezer

Freezing is not recommended as the seafood can become mushy when thawed.

Reheat

To reheat, place in a skillet over low heat with a splash of water or broth, stirring gently until warmed through. Avoid microwaving to prevent overcooking.

Store leftover seafood in an airtight container in the refrigerator for up to 2 days. The sauce may solidify when chilled; reheat gently on the stovetop or in the microwave until just warmed through. The seafood can dry out if reheated too aggressively, so use low heat and add a splash of water or broth if needed.

You can prepare the ingredients up to a day in advance: slice the lemons, drain the capers, and measure the wine and seasonings. Store the seafood in the refrigerator on a plate covered with plastic wrap.

When ready to cook, simply layer everything in the slow cooker as directed. The garlic butter can be melted and kept warm. This makes the recipe even more convenient for busy evenings.

Serving ideas

Serve the seafood over steamed jasmine rice to soak up the delicious butter sauce. The rice's neutral flavor balances the bold seasoning. Add a side of crusty bread or a simple green salad to round out the meal. Lemon wedges on the side allow each person to add a bright squeeze of citrus at the table.

For a low-carb option, serve the seafood over cauliflower rice or with steamed vegetables like asparagus or green beans. The sauce is versatile and pairs well with many sides.

Garnish with fresh parsley or chives if desired, though the recipe is delicious as is. This dish is elegant enough for a dinner party yet simple enough for a weeknight family meal.

Frequently asked questions

Recipe card

Old Bay Butter Lemon Caper Sea Scallops in Crockpot

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 capers, drained
• 1/2 cup crisp white wine
• 1/2 cup melted garlic herb butter
• 2 tbsp Old Bay seasoning
• 2 cups steamed white jasmine rice, for serving
• Lemon wedges, for serving

Instructions

1. Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 7-quart slow cooker in an even layer. Arrange the sliced Meyer lemons over the seafood, then scatter the capers over the top. Pour the crisp white wine evenly over everything.
2. Pour the melted garlic herb butter over the seafood, then sprinkle the Old Bay seasoning generously over the top. Do not stir—the layers will meld as the slow cooker works.
3. Cover the slow cooker and cook on LOW for 2 hours, or until the scallops are opaque and the shrimp are pink and cooked through. The internal temperature of the seafood should reach 145°F (63°C) when measured with an instant-read thermometer.
4. Once the seafood is cooked, use a slotted spoon to transfer the scallops and shrimp to a serving platter or directly onto plates. Spoon some of the lemon-caper butter sauce over the top. Serve hot with steamed jasmine rice and lemon wedges on the side.

Contains: crustaceans, mollusks, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

25 g

Fat

20 g

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