Slow Cooker Chili Lime Butter Seafood With Lemon and Capers Step-by-step instructions

Before you start

Before starting, pat the scallops and shrimp dry with paper towels to help the sauce cling. Slice the lemon into thin rounds and chop the cilantro.

Melt the butter in a small saucepan or microwave-safe bowl. Measure the wine and capers so everything is ready to layer.

Instructions

Layer the Seafood

1. 1Layer the Seafood
   Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced Meyer lemon and drained capers over the seafood, then pour the dry white wine evenly over the top.
   Look for The seafood should be nestled in the lemon and wine.
   Tip Pat the scallops and shrimp dry before adding to help the butter glaze cling.
2. 2Whisk the Chili Lime Butter
   In a small bowl, stir the melted unsalted butter with the chili lime seasoning until fully combined. Pour the seasoned butter over the seafood, then sprinkle the chopped cilantro on top.
   Look for The butter pools around the seafood and herbs.
   Tip Use warm melted butter so it pours easily and coats the seafood.

The slow cooker base holds the scallops and shrimp with lemon slices, capers, and white wine. The seafood looks raw but is well coated with the wine and aromatics.

The butter and seasoning are poured on top, and the cilantro is scattered over everything. The sauce pools around the seafood in a bright, citrusy layer.

Slow Cook Until Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 2 hours, or until the scallops are opaque and the shrimp are pink and firm. The internal temperature of the seafood should reach 145°F (63°C).
   Look for The sauce bubbles gently and the seafood looks opaque.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check at 1 1/2 hours; slow cookers vary in heat.

After about 2 hours on low, the sauce is bubbling gently and the seafood has turned opaque. The scallops look golden and tender, and the shrimp are pink and curled.

The aroma is rich with butter, lemon, and chili. The sauce has thickened slightly and coats the seafood.

Serve Over Rice

4. 4Serve Over Rice
   Using a slotted spoon, lift the seafood and aromatics out of the butter sauce and spoon over steamed jasmine rice. Drizzle with extra sauce and serve with lemon wedges.
   Look for The seafood glistens with the chili lime butter.
   Tip Spoon the sauce generously over the rice for extra flavor.

The plated dish shows steaming jasmine rice topped with the seafood and a generous drizzle of the chili lime butter. The lemon slices and capers are visible among the scallops and shrimp. The sauce pools on the plate, ready to be soaked up by the rice.

Common mistakes

Overcooking is the most common issue, so check the seafood at the 1 1/2-hour mark. Using wet-packed scallops can make the sauce watery and prevent proper cooking.

Skipping the pat-dry step dilutes the butter and wine sauce. Also, avoid lifting the lid too often during cooking, as that lets heat escape and extends the time.

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. The internal temperature should read 145°F (63°C) on an instant-read thermometer. The sauce will be bubbling gently and the butter will look glossy.

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