Easy Slow Cooker Bay Scallops — Only 5 Ingredients! Just Toss Frozen Bay Scallops in the Slow Cooker With 4 Other Things — Dinner is Done!
Did you know you can make a super yummy seafood dinner without doing much work at all? Just grab frozen bay scallops right from the freezer, drop them in your slow cooker with 4 easy ingredients, and let it cook all by itself! No fancy cooking skills needed. When it’s done, you’ll have a warm, creamy, super soft meal that your whole family will love. Everyone will want to go back for more — promise!
Easy Slow Cooker Bay Scallops — Only 5 Ingredients!
Serves: 4 people
Easy Slow Cooker Bay Scallops — Only 5 Ingredients!
What You Need:
- 2 pounds frozen bay scallops — keep them frozen, don’t thaw them out!
- 1 cup heavy cream
- 4 tablespoons unsalted butter, cut into small chunks
- 3 garlic cloves, chopped up small (or 1 teaspoon garlic powder works too)
- ½ cup Parmesan cheese, grated
- 1 teaspoon salt — add if you want
- ½ teaspoon black pepper — add if you want
- 2 tablespoons fresh parsley, chopped up — for putting on top at the end
How to Make Easy Slow Cooker Bay Scallops
- Take your frozen scallops straight from the freezer and lay them flat on the bottom of your slow cooker. Don’t thaw them first — frozen is exactly how you want them!
- Pour the heavy cream all over the top of the scallops.
- Drop the little butter chunks on top. Spread them around a little.
- Sprinkle the chopped garlic and Parmesan cheese over everything. If you’re using salt and pepper, add those now too.
- Cover it with the lid and cook on low heat for 2½ to 3 hours. The scallops are ready when they look white all the way through and feel very soft. Try not to lift the lid for the first 2 hours — the heat needs to stay inside!
- When the scallops are done, give everything a gentle stir. The butter, cream, garlic, and cheese will mix together into a smooth, creamy sauce. Taste it and add a little more salt or pepper if you think it needs it.
- Switch the slow cooker to WARM. If the sauce looks too watery, take the lid off and let it sit for about 10 to 15 minutes. Stir it every now and then — it will get a little thicker on its own.
- Scoop the scallops and sauce over rice, pasta, or mashed potatoes. Sprinkle some parsley on top if you like. You can even bring the whole slow cooker to the table so everyone can serve themselves!
Quick Tips
Don’t thaw the scallops — frozen goes right in the pot!
Don’t peek too early or your dinner will take longer to cook
This tastes amazing over buttery mashed potatoes!
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