Place scallops in a large zipper-topped plastic bag; add seasonings (salt through ginger) and shake well to coat; seal bag and refrigerate for 1 hour.
In a slow cooker; place remaining ingredients (tomatoes through jalapeno). Cover and cook on HIGH for 1 to 1 1/2 hours or until veggies are tender.
Add marinated scallops, stir well and cook for 15 to 30 minutes or until scallops are cooked through; serve.