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Garlic and Rosemary Scallops

These Garlic and Rosemary Scallops are super easy to make and all you need is 15 minutes, a few ingredients, and you have yourself a restaurant worthy dish!

Makes 3 ( 2.5 ounces) servings

Looking for more low point seafood recipes? Be sure to check these recipes out:

Shrimp and Wonton Stir Fry

Shrimp and Peas Fettuccine Alfredo

Zero Point Sheet Pan Shrimp Fajitas

Zero Point Cjun Tilapia 

 

What Ingredients do I need for these Garlic and Rosemary Scallops?

These Garlic and Rosemary Scallops are quick and easy. Only takes 15 mins from start to finish. All you need is 6 ingredients!!

  • Scallops: You can use frozen or fresh 
  • Olive oil: This helps sear the scallops and makes them nice and golden 
  • Light butter: adds a creaminess to the garlic sauce. I use Land O’Lakes light butter made with canola oil. It tastes amazing and is only 2 points for 1 Tablespoon! 
  • Garlic: is the key ingredient to making these scallops so flavorful
  • White Cooking Wine: brings acidity and flavor to the garlic sauce.
  • Rosemary: Fresh is BEST! The rosemary adds a sage-like, peppery, woody flavor to these scallops and garlic sauce!

Serve over rice, cauliflower rice, loaded mashed cauliflower, or  cauliflower risotto.

 

Ingredients: 

  • 1/2 lb scallops, fresh or frozen 
  • 1 tsp olive oil
  • 1 Tbsp Land o’ Lakes light butter made with canola oil 
  • 1 garlic clove, minced 
  • 1/2 cup white cooking wine 
  • 2 springs fresh rosemary or 1/2 tsp dried rosemary
  • salt and pepper, to taste

Directions:

  1. If you are using frozen allow frozen scallops to completely thaw out before cooking.
  2. Pat the thawed or fresh scallops dry with a paper towel.
  3. Season with salt and pepper.
  4. In a large skillet set over medium-high heat, add the oil
  5. Place scallops into heated skillet and cook for 2-3 minutes per side or until golden brown.
  6. Add butter and let it melt and then add garlic and cook for about one minute.
  7. Add white wine and rosemary. Simmer for about 3 minutes or until sauce thickens.
  8. Remove from heat. Garnish with more rosemary, if desired.
  9. Serve over rice, cauliflower rice, loaded mashed cauliflower, or cauliflower risotto

Makes 3 ( 2.5 ounces) servings

3 PersonalPoints™ per serving

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 3

Garlic and Rosemary Scallops

Garlic and Rosemary Scallops

These Garlic and Rosemary Scallops are super easy to make and all you need is 15 minutes, a few ingredients, and you have yourself a restaurant worthy dish! 

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1/2 lb scallops, fresh or frozen 
  • 1 tsp olive oil
  • 1 Tbsp Land o' Lakes light butter made with canola oil 
  • 1 garlic clove, minced 
  • 1/2 cup white cooking wine 
  • 2 springs fresh rosemary or 1/2 tsp dried rosemary
  • salt and pepper, to taste

Instructions

  1. If you are using frozen allow frozen scallops to completely thaw out before cooking.
  2. Pat the thawed or fresh scallops dry with a paper towel.
  3. Season with salt and pepper.
  4. In a large skillet set over medium-high heat, add the oil
  5. Place scallops into heated skillet and cook for 2-3 minutes per side or until golden brown.
  6. Add butter and let it melt and then add garlic and cook for about one minute.
  7. Add white wine and rosemary. Simmer for about 3 minutes or until sauce thickens.
  8. Remove from heat. Garnish with more rosemary, if desired.
  9. Serve over rice, cauliflower rice, mashed cauliflower,or my cauliflower risotto.

Makes 3 ( 2.5 ounces) servings

3 PersonalPoints™ per serving

Notes

Smartpoints: GREEN: 3 SmartPoints for 2.5 ounces BLUE: 2 SmartPoints for 2.5 ounces PURPLE: 2 SmartPoints for 2.5 ounces 

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Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 122Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 109mgSodium: 360mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 16g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Catch And Cook | Best Herbs to Grow at Home and Fish and Seafood Recipes for Each

Friday 8th of May 2020

[…] Garlic and Rosemary Scallops […]

mary anderson

Monday 26th of August 2019

Oh my gosh, these look so good. And so easy, which is dangerous!

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