one teaspoon of salt
half a teaspoon of ground pepper
thyme, dry, half a teaspoon
Dehydrated parsley, 1/2 teaspoon
How to Follow
Before patting dry with paper towels, rinse the scallops under cold water.
Layer the scallops one on top of the other in the slow cooker.
Mix the chicken broth, white wine, melted butter, lemon juice, parsley, thyme, and minced garlic in a small bowl. Add the salt and pepper.
Make sure the scallops are covered evenly by pouring the liquid over them.
Once the scallops are opaque and soft, cover and simmer on low for two to three hours. Make sure not to cook them for too long, or otherwise they will get tough.
Serve the scallops right away after delicately removing them from the slow cooker.
Changes and Hints
A sprinkle of red pepper flakes will give the dish a little heat. Replace the chicken broth with fish stock or clam juice for a bolder taste. To make a creamy garlic butter sauce, add a dash of cream or a handful of cherry tomatoes towards the end of the cooking time. Both will offer another layer of depth. Using fresh herbs instead of dried ones may further enhance the taste profile.
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