I just had to share this recipe, adapted from Lora Brody's slowcooker cookbook, as it was simple and quite delicious:
Put 2-3 tbls butter, 1 lemon cut into thin slices, a few sprigs of thyme and 2 garlic cloves cut in half in crock pot. Cook on HIGH for 30 mins. Then add 1 lb bay scallops, salt and pepper, stir it all up, and cook 30-40 more minutes.
Serve with juices over rice and sprinkle with chopped parsley.
It comes out briny (from all the retained scallop juices). I served over some fancy brown rice (from Camargue) that I undercooked to make chewy and nutty.