Dinner · Part 3 of 3: Tips & recipe card

Old Bay Butter Sea Scallops Crockpot Dinner Tips, FAQ & printable recipe

Name: Old Bay Butter Sea Scallops Crockpot Dinner
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Coastal American
Ingredients: 1 lb dry-pack sea scallops; 1 lb raw peeled jumbo shrimp; 2 bell peppers (red and green), diced; 1 Vidalia onion, diced; 2 stalks celery, sliced into ribbons; 1/2 cup garlic herb butter, melted; 2 tbsp Old Bay seasoning

By Clara Weller · Oct 29, 2026

Slow cooker with golden scallops and shrimp in garlic butter sauce with bell peppers and onions.

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

Tips for success

For the best texture, do not stir the slow cooker while the seafood cooks. The seafood on the bottom cooks faster and remains tender.

If you prefer a thicker sauce, remove the seafood and vegetables with a slotted spoon, then simmer the sauce on the stovetop for 5 to 10 minutes to reduce. You can also add a slurry of cornstarch and water, but the natural reduction is often enough.

To make this a complete meal, serve over steamed jasmine rice or with crusty bread for dipping. The sauce is rich and flavorful, so a simple side of steamed greens or a crisp salad balances the richness.

For extra heat, add a pinch of cayenne or a dash of hot sauce when serving. The recipe is easily doubled for a crowd—just use a larger slow cooker and increase the cooking time slightly.

Variations

Spicy Cajun Twist: Replace Old Bay with Cajun seasoning and add a diced jalapeño with the vegetables. Serve with extra hot sauce on the side for a fiery kick.
Citrus Herb Seafood: Add the zest of one lemon and a tablespoon of fresh thyme to the butter mixture. Substitute lemon pepper for half the Old Bay for a brighter flavor.
Coconut Curry Seafood: Swap the garlic herb butter for 1 cup of coconut milk mixed with 2 tablespoons of red curry paste. Omit Old Bay and season with salt and lime juice.
Smoky Tomato Seafood: Add a can of diced tomatoes with their juices and 1 teaspoon of smoked paprika to the slow cooker. Reduce butter to 1/4 cup for a lighter sauce.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughening the seafood.
Freezer: Freeze cooked seafood in the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.
Reheat: Reheat in a skillet over low heat, adding a splash of water or broth if the sauce has thickened. Avoid boiling the seafood.

Refrigerate leftovers in an airtight container for up to 3 days. The seafood will continue to absorb the sauce, so it may become more flavorful but slightly softer. Reheat gently in a skillet over low heat or in the microwave in short bursts, being careful not to overcook the seafood. The sauce may solidify when cold; reheat until it is liquid again.

You can prep the vegetables and measure the seasoning up to a day ahead. Keep the seafood refrigerated until ready to cook. The garlic herb butter can be melted and stored in the fridge for up to 3 days. When ready to cook, simply layer everything in the slow cooker and turn it on. This makes the recipe perfect for busy weeknights or entertaining.

Serving ideas

Serve the seafood and vegetables over steamed jasmine rice, spooning the garlic butter sauce generously over the top. Add a wedge of lemon for squeezing over the seafood to brighten the rich flavors.

A side of crusty bread is ideal for soaking up every last drop of the sauce. For a low-carb option, serve over cauliflower rice or with a simple green salad.

This dish is best enjoyed immediately after cooking, while the seafood is tender and the sauce is warm and glossy. If serving a crowd, keep the slow cooker on the warm setting for up to an hour, but check that the seafood does not overcook.

Garnish with fresh parsley or chives if desired, though the recipe is delicious as is. The leftovers are also great cold in a seafood salad the next day.

Frequently asked questions

Can this dish be made with frozen seafood?

Yes, but thaw the scallops and shrimp completely in the refrigerator before adding to the slow cooker. Frozen seafood will release excess water and can make the sauce watery. Pat the thawed seafood dry with paper towels before layering.

Why are the scallops tough?

Scallops become tough and rubbery when overcooked. The slow cooker's low heat should cook them gently, but check at the 2-hour mark and remove them as soon as they are opaque and reach 145°F (63°C). If the slow cooker runs hot, reduce the cooking time.

Can the cooking time be reduced?

Yes, you can cook on high for 1 to 1 1/2 hours, but the texture may be slightly less tender. The low setting is recommended for the most delicate result. Always check the internal temperature before serving.

What can be used instead of Old Bay seasoning?

Mix 2 teaspoons paprika, 1 teaspoon celery salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne for a close substitute. Or use a seafood seasoning blend of your choice, keeping the total amount the same.

Can this recipe be made without a slow cooker?

Yes, you can simmer the seafood in a covered Dutch oven on the stovetop over low heat for about 15 to 20 minutes, until the seafood is cooked through. The sauce will reduce faster, so add a splash of broth or water if needed.

Recipe card

Old Bay Butter Sea Scallops Crockpot Dinner

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

1 lb dry-pack sea scallops
1 lb raw peeled jumbo shrimp
2 bell peppers (red and green), diced
1 Vidalia onion, diced
2 stalks celery, sliced into ribbons
1/2 cup garlic herb butter, melted
2 tbsp Old Bay seasoning

Instructions

Place the sea scallops and shrimp in the bottom of a 6-quart slow cooker. Scatter the diced bell peppers, Vidalia onion, and celery ribbons over the seafood. Do not stir.
Pour the melted garlic herb butter evenly over the top. Sprinkle the Old Bay seasoning over everything.
Cover the slow cooker and cook on low for 2 hours, until the scallops are opaque and the shrimp are pink and firm. Do not stir during cooking.
After 2 hours, check that the scallops are opaque and the shrimp are pink and curled. The internal temperature of the seafood should read 145°F (63°C) on an instant-read thermometer.
Using a slotted spoon, transfer the seafood and vegetables to plates with steamed rice. Spoon the garlic butter sauce over the top and serve with lemon wedges.

Contains: crustaceans, milk, celery, mollusks

Estimated nutrition per serving

Calories: 410
Protein: 38 g
Carbohydrates: 12 g
Fat: 24 g

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

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Old Bay Garlic Butter Seafood Crockpot

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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.