Slow Cooker Bayou Butter Lemon Capers Sea Scallops Step-by-step instructions

Before you start

Before you start, make sure the scallops and shrimp are fully thawed if frozen, and pat them dry with paper towels. Slice the lemons thinly and remove any seeds. Measure out the capers, wine, and spices.

Melt the butter in a small saucepan and have the garlic minced and ready. Set the slow cooker to low so it begins to warm as you assemble the ingredients. This ensures the cooking time is accurate and the seafood doesn’t sit at room temperature for long.

Instructions

Layer and Sauce

1. 1Layer the Seafood and Aromatics
   Place the sea scallops and shrimp in the bottom of a 6-quart slow cooker in a single layer if possible. Scatter the lemon slices and capers evenly over the seafood. Pour the white wine over everything.
   Look for The seafood should be mostly covered by the lemon slices and wine.
   Tip Pat the scallops and shrimp dry before adding to help them sear later, though they won't sear in the slow cooker.
2. 2Make the Cajun Butter Sauce
   In a small saucepan over medium heat, melt the butter. Add the garlic, smoked paprika, cayenne, lemon juice, and salt. Stir until fragrant and combined, about 2 minutes. Do not boil.
   Look for The butter is fragrant and the spices are fully incorporated.
   Tip If the butter starts to bubble, reduce heat to low to avoid browning the garlic.

The seafood is arranged in the slow cooker with lemon slices, capers, and wine. The Cajun butter sauce is melted and fragrant. The slow cooker is set to low and the sauce has been poured over, but the mixture is not yet cooking. The raw seafood should look fresh and bright, and the butter sauce should be a vivid red-orange.

Slow Cook

3. 3Pour the Butter Over the Seafood
   Pour the melted Cajun butter mixture evenly over the seafood and aromatics in the slow cooker. Do not stir.
   Look for The butter pools around the seafood, coating the lemon slices.
   Tip Resist stirring to keep the scallops and shrimp intact.
4. 4Slow Cook on Low
   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 should reach 145°F (63°C).
   Look for The sauce is bubbling gently, and the seafood is tender and opaque.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check at 1 hour 45 minutes—slow cookers vary, and seafood can overcook quickly.

After about 2 hours on low, the seafood is opaque and tender, and the sauce is bubbling gently. The lemon slices have softened, and the capers have plumped.

The aroma is buttery, slightly spicy, and bright with lemon. The sauce should be thick enough to coat a spoon, but not reduced. The seafood should be just cooked through, not falling apart.

Serve

5. 5Serve Over Rice
   Using a slotted spoon, transfer the seafood and aromatics to a serving platter or individual plates. Spoon some of the sauce over the top. Serve immediately with steamed jasmine rice and lemon wedges.
   Look for The seafood is glistening with the butter sauce.
   Tip Discard the cooked lemon slices or leave them for garnish—they are soft and not meant to be eaten whole.

The seafood is transferred to plates or a platter, with the sauce spooned over. The dish is served hot with rice and lemon wedges. The scallops are golden and tender, the shrimp are pink and juicy, and the sauce is rich and glossy. The lemon and caper flavors come through clearly, balanced by the buttery heat.

Common mistakes

One common mistake is using wet-packed scallops, which release water and make the sauce thin. Another is overcooking the seafood—since it cooks in a slow cooker, it’s easy to leave it too long. Set a timer and check early.

Also, avoid stirring the pot during cooking, as that can break up the scallops. Finally, don’t skip the lemon and capers—they are essential for balancing the richness of the butter. If you do, the dish may taste flat. Taste the sauce before serving and adjust salt if needed.

How to tell it’s done

The scallops are done when they are opaque throughout and have a slight springiness when pressed. The shrimp should be pink and curled, with no translucent spots. To be precise, insert an instant-read thermometer into the thickest part of the scallop or shrimp; it should read at least 145°F (63°C).

Because slow cookers vary, start checking at the 1-hour 45-minute mark. The sauce should be bubbling gently and the seafood should be swimming in a glossy, reddish butter sauce.

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