Old Bay Garlic Butter Seafood Crockpot Step-by-step instructions

Before you start

Before starting, make sure the scallops and shrimp are thawed if frozen and patted dry. Smash the garlic cloves with the flat side of a knife to release their flavor. Measure the corn and Old Bay seasoning so everything is ready to layer.

No need to preheat the slow cooker—just place the ingredients in the cold insert. Have a slotted spoon and serving platter ready for the final step. This recipe comes together in minutes, so the only real prep is gathering the ingredients and setting out your equipment.

Instructions

Layer and Season

1. 1Layer the Seafood and Corn
   Place the scallops and shrimp in the bottom of a 6-quart slow cooker in an even layer. Scatter the corn kernels and smashed garlic cloves over the seafood.
   Look for The bottom of the crockpot is filled with seafood, corn, and garlic.
   Tip Pat the scallops and shrimp dry with paper towels before adding for better texture.
2. 2Pour the Butter and Season
   Drizzle the melted garlic herb butter evenly over the seafood mixture. Sprinkle the Old Bay seasoning over the top, covering as much surface as possible.
   Look for The butter pools around the seafood and the red seasoning dusts the top.
   Tip For less heat, reduce Old Bay to 1 tablespoon; for more, add a pinch of cayenne.

At the end of this phase, the slow cooker insert holds an even layer of raw scallops and shrimp, topped with corn and smashed garlic. The butter is drizzled over, and the Old Bay seasoning creates a red-speckled crust.

The aromas of garlic and spice are already inviting. Before moving on, ensure the butter is evenly distributed and the seasoning covers most of the surface.

Slow-Cook to Tender

3. 3Slow-Cook the Seafood
   Cover the slow cooker and cook on LOW for 2 to 2 1/2 hours, until the scallops are opaque and the shrimp are pink and firm. Do not stir during cooking to keep the seafood intact.
   Look for The butter is bubbling gently and the seafood is opaque and tender.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cooking times vary by slow cooker; check at the 2-hour mark.
4. 4Check the Seafood Temperature
   The seafood is done when the scallops are firm to the touch and the shrimp have curled into a C shape. Insert an instant-read thermometer into the thickest part of a scallop or shrimp; it should read at least 145°F (63°C).
   Look for The seafood is opaque and the thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If not done, cover and cook 15 minutes more, then check again.

After 2 to 2 1/2 hours on low, the butter is bubbling gently, and the kitchen smells richly of garlic and Old Bay. The scallops have turned opaque and the shrimp are pink and curled. The corn is tender and the garlic cloves have softened into sweet, mellow nuggets. Check the temperature to confirm 145°F (63°C) before serving.

Scoop and Serve

5. 5Scoop and Serve
   Using a slotted spoon, transfer the seafood, corn, and garlic to a serving platter or individual bowls. Spoon some of the garlic butter sauce over the top. Serve hot with steamed jasmine rice and lemon wedges.
   Look for The seafood is glistening with butter and the sauce pools around the rice.
   Tip Serve immediately for the best texture; the seafood will continue to cook slightly in the hot butter.

The seafood is glistening with butter, and the sauce pools around the corn and garlic. Using a slotted spoon, lift out generous portions, letting the excess butter drip back into the crockpot. The dish is ready to be served over rice or with crusty bread to soak up every last drop of the savory sauce.

Common mistakes

The most common mistake is overcooking the seafood, which makes it tough and chewy. Stick to the recommended cooking time and check early, as slow cookers vary. Another pitfall is using wet scallops, which release excess liquid and dilute the sauce.

Always pat seafood dry. Avoid lifting the lid during cooking, as this lets heat escape and extends the cooking time. Finally, don't stir the pot—the seafood is delicate and stirring can break it apart. Let the slow cooker work undisturbed.

How to tell it’s done

The seafood is done when the scallops are opaque and firm to the touch, and the shrimp are pink and curled into a loose C shape. The butter sauce should be bubbling gently around the edges.

To be certain, insert an instant-read thermometer into the thickest part of a scallop or shrimp; it should read at least 145°F (63°C). If the seafood isn't quite there, cover and cook for 15 more minutes, then check again. Avoid overcooking, as seafood can turn rubbery if left too long.

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