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Foodie Friday: Master Waterscapes' Pan-Seared Diver Scallops Recipe at Marina Inn

Foodie Friday: Master Waterscapes Pan-Seared Diver Scallops Recipe at Marina Inn

Nestled at the serene Marina Inn at Grande Dunes, Waterscapes offers one of Myrtle Beach's premier upscale dining experiences. Executive Chef Corbett Rourk, with over 25 years of expertise in French-trained techniques infused with Southern flair, sources premium ingredients from local partners like Anson Mills grits, Lee’s Farm produce, and Benton’s Country Farms pork.

Enhance your visit with the Marina Inn's exclusive September-October stay-and-dine package: two nights in a luxurious room, 3-course dinners at Waterscapes, and daily breakfast for just $478.

Recreate the restaurant's signature dish at home with this professional recipe for Pan-Seared Diver Scallops.

Pan-Seared Diver Scallops

Ingredients:
1 lb. dry or diver scallops
¼ lb. thick-cut bacon
6 peeled Idaho potatoes
1 c. heavy cream
½ lb. butter, unsalted
1 T. truffle oil
1 white of leek
1 bunch of chives
Olive oil
Salt and pepper to taste

Instructions:

Peel and boil potatoes until tender. Mash thoroughly, incorporating cream and butter. Season with salt and stir in truffle oil for a smooth finish.

Halve the leek white and slice thinly. Sauté in olive oil until tender, add ½ cup heavy cream, and simmer on low until thickened.

Cut bacon into 2-inch pieces and fry until crispy.

Heat a non-stick pan over medium with olive oil. Sear scallops 2 minutes per side until golden. Season with salt and pepper. In a separate pan, melt butter with chives and a squeeze of lemon juice; drizzle over scallops.

Pair this gourmet meal with Myrtle Beach fall getaway deals on accommodations!

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