Slow Cooker Chili Lime Butter Scallops and Shrimp Step-by-step instructions

Before you start

Before starting, make sure the scallops and shrimp are fully thawed if using frozen. Pat them dry with paper towels to remove excess moisture. Dice the bell peppers and onion, and cut the celery into thin ribbons.

Melt the butter in a small saucepan or in the microwave. Measure out the lime juice, chili powder, salt, and pepper. Have the cilantro chopped and ready to sprinkle on top.

Instructions

Layer and Sauce

1. 1Layer the Seafood and Vegetables
   Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker. Scatter the diced red and green bell peppers, sweet Vidalia onion, and celery ribbons evenly over the seafood.
   Look for The seafood and vegetables should be evenly distributed in the slow cooker.
   Tip Pat the scallops and shrimp dry with paper towels before adding to the slow cooker for better texture.
2. 2Make the Chili Lime Butter
   In a small bowl, stir together the melted unsalted butter, fresh lime juice, chili powder, kosher salt, and black pepper until well combined.
   Look for The butter mixture should be smooth and slightly thickened.
   Tip If the butter is too hot, let it cool slightly before adding the lime juice to prevent curdling.
3. 3Pour the Butter Sauce Over the Top
   Pour the chili lime butter mixture evenly over the seafood and vegetables in the slow cooker. Sprinkle the chopped fresh cilantro over the top.
   Look for The butter sauce should coat the ingredients evenly.
   Tip Reserve a little cilantro for garnish if desired.

At the end of this phase, the slow cooker should contain a colorful layer of seafood and vegetables, topped with a glossy butter sauce and fresh cilantro. The ingredients should be evenly distributed, and the sauce should be well combined. The raw seafood should look plump and fresh.

Slow Cook

4. 4Cook on Low
   Cover the slow cooker and cook on low for 3 to 4 hours, until the scallops are opaque and the shrimp are pink and cooked through. The internal temperature of the shellfish should reach 145°F (63°C).
   Look for The sauce will be bubbling gently and the seafood will be tender.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check the temperature with an instant-read thermometer inserted into the thickest part of a scallop or shrimp.
5. 5Stir Gently
   Using a slotted spoon, gently stir the seafood and vegetables in the butter sauce to coat everything evenly. Be careful not to break up the scallops.
   Look for The sauce should be glossy and the seafood should be well coated.
   Tip Stir gently to keep the scallops whole.

After cooking on low for 3 to 4 hours, the sauce will be bubbling gently, and the seafood will be tender and opaque. The shrimp will be pink and the scallops will be firm but yielding.

The vegetables will be soft and infused with the butter sauce. The aroma will be rich and savory with a hint of lime.

Serve

6. 6Serve Over Rice
   Spoon the steamed jasmine rice onto plates or into bowls. Top with the chili lime butter seafood and vegetables. Serve with lemon wedges on the side.
   Look for The dish is ready to serve with rice and lemon wedges.
   Tip For extra flavor, squeeze fresh lemon juice over the seafood before serving.

When serving, the seafood should be coated in a glossy chili lime butter sauce, with the vegetables distributed throughout. The rice should be fluffy and ready to absorb the delicious sauce. The lemon wedges add a bright, citrusy finish. The dish looks vibrant and inviting.

Common mistakes

One common mistake is overcooking the seafood, which makes it rubbery. Stick to the recommended cooking time and check for doneness early.

Another mistake is adding too much salt, as the butter and seafood already have natural saltiness. Taste the sauce before adding extra salt. Also, avoid stirring too vigorously, which can break up the scallops.

How to tell it’s done

The dish is done when the scallops are opaque and firm to the touch, and the shrimp are pink and curled.

The internal temperature should read 145°F (63°C) on an instant-read thermometer inserted into the thickest part of a scallop or shrimp. The sauce will be bubbling gently and the vegetables will be tender but still have a slight crunch.

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