Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Bayou Butter Lemon Capers Sea Scallops Tips, FAQ & printable recipe

Name: Slow Cooker Bayou Butter Lemon Capers Sea Scallops
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Cajun
Ingredients: 1 lb dry-pack sea scallops; 1 lb raw peeled jumbo shrimp; 2 Meyer lemons, thinly sliced; 3 tbsp drained capers; 1/2 cup dry white wine; 1/2 cup unsalted butter, melted; 4 cloves garlic, minced; 1 tbsp smoked paprika; 1/2 tsp cayenne pepper; 2 tbsp fresh lemon juice; 1/2 tsp kosher salt

By Clara Weller · Oct 29, 2026

Slow cooker bayou butter lemon capers sea scallops with shrimp in a rich red sauce

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 during cooking. The seafood will gently poach in the butter sauce, and stirring can cause the scallops to break apart.

If you want a thicker sauce, you can remove the seafood and simmer the sauce on the stovetop for a few minutes to reduce it, but this is optional. The sauce is meant to be light and brothy, perfect for soaking into rice or bread.

If you prefer a spicier dish, increase the cayenne to 1 teaspoon or add a few dashes of hot sauce. For a milder version, reduce the cayenne to 1/4 teaspoon. You can also add a pinch of dried thyme or oregano for extra depth. To make it a complete meal, add sliced andouille sausage along with the seafood—just know that the sausage will add extra richness and heat.

Variations

Add Andouille Sausage: Slice 8 ounces of andouille sausage into rounds and layer it with the seafood. The sausage adds a smoky, spicy depth that pairs well with the Cajun butter. Cook as directed—the sausage will heat through and flavor the sauce.
Use Halibut or Cod: Substitute firm white fish like halibut or cod for the scallops. Cut into 2-inch chunks and add to the slow cooker. Cook on low for 1 1/2 to 2 hours, or until the fish flakes easily with a fork. Adjust cooking time as needed.
Make it Extra Spicy: Increase the cayenne to 1 teaspoon or add 1 tablespoon of hot sauce to the butter sauce. For a smoky kick, use chipotle powder instead of smoked paprika. Taste the sauce before adding to the slow cooker to adjust heat to preference.
Serve Over Grits: Instead of rice, serve the seafood and sauce over creamy stone-ground grits. The buttery sauce melds with the grits for a comforting Southern meal. Prepare grits according to package directions, then spoon the seafood on top.

Storage and make-ahead

Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave in 30-second bursts, stirring between, until just warmed through.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheat: Reheat in a saucepan over low heat, adding a splash of water or broth to loosen the sauce. Do not boil.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will solidify when cold, which is fine—it will reheat into a liquid.

To reheat, gently warm in a saucepan over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving on high, as it can overcook the seafood. Reheat only until warmed through, not boiling.

You can assemble the slow cooker up to 12 hours in advance. Layer the seafood, lemon, capers, and wine in the insert, cover, and refrigerate. When ready to cook, make the Cajun butter sauce, pour it over, and turn the slow cooker on low.

This is convenient for busy days. The sauce can also be made ahead and stored in the refrigerator for up to 3 days; reheat gently before pouring over the seafood.

Serving ideas

Serve the seafood over steamed jasmine rice, which soaks up the buttery sauce beautifully. Alternatively, serve with crusty bread for dipping, or over creamy grits for a Southern twist. Garnish with fresh parsley or chives if desired, though the video does not include them. Add lemon wedges on the side for squeezing over the top.

This dish pairs well with a crisp green salad with a light vinaigrette to balance the richness. For wine, a chilled Sauvignon Blanc or Pinot Grigio complements the lemon and caper flavors.

If serving a crowd, you can double the recipe in a larger slow cooker, but be sure not to overcrowd the pot—cook in batches if necessary. The leftovers are delicious the next day, served cold on a salad or reheated gently.

Frequently asked questions

Can this recipe be made with frozen seafood?

Yes, but thaw the scallops and shrimp completely in the refrigerator overnight first. Pat them very dry with paper towels before adding to the slow cooker. If using frozen, the cooking time may need to be reduced slightly, so check for doneness early.

Why did your scallops turn out tough?

Scallops can become tough if overcooked. Because slow cookers vary, check them at the 1-hour 45-minute mark. They are done when opaque and just firm to the touch. Also, avoid stirring them during cooking, which can break them down. Use dry-pack scallops, as wet-packed ones release water and can steam them.

Can this recipe be doubled?

Yes, you can double the ingredients if you have a 6-quart or larger slow cooker. Make sure the seafood is in a single layer as much as possible. You may need to increase the cooking time by 30 minutes, but check for doneness earlier to avoid overcooking.

What can be used instead of white wine?

For a non-alcoholic version, use seafood stock or chicken broth mixed with 1 tablespoon of lemon juice. You can also use dry vermouth, which has a similar flavor profile. If you avoid alcohol, simply increase the lemon juice and add a splash of water.

Can this dish be made on the stovetop?

Yes, you can make it in a large skillet or Dutch oven. Sear the scallops and shrimp briefly in butter, then add the remaining ingredients and simmer gently for 5-7 minutes until cooked through. The slow cooker version is more hands-off, but the stovetop method is faster.

Recipe card

Slow Cooker Bayou Butter Lemon Capers Sea Scallops

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 drained capers
1/2 cup dry white wine
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1 tbsp smoked paprika
1/2 tsp cayenne pepper
2 tbsp fresh lemon juice
1/2 tsp kosher salt

Instructions

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.
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.
Pour the melted Cajun butter mixture evenly over the seafood and aromatics in the slow cooker. Do not stir.
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).
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.

Contains: crustaceans, mollusks, milk, sulfites

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 12 g
Fat: 24 g
Fiber: 1 g
Sugar: 2 g

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

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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.