Set on the scenic and peaceful resort of The Marina Inn at Grande Dunes, the upscale and romantic Waterscapes is among the area’s finest dining experiences. Dishes are prepared using products from local farmers and friends, including Southern grits from Anson Mills in Columbia, produce from Lee’s Farm in Murrells Inlet and pork from Benton’s Country Farms in Madisonville, Tenn.

Executive Chef Corbett Rourk has more than 25 years experience and expertise in all aspects of food preparation and presentation and brings his own special touch to Waterscapes, which is known for its classically trained French cooking style prepared with a southern American twist.

Sound delicious? The picturesque Marina Inn is offering a special stay-and-dine package in September and October that includes a two-night stay in a spacious and lovely room, a 3-course dinner each night at Waterscapes and breakfast each morning for $478.  

Want a taste of what’s in store? Read on for the recipe for Waterscapes’ diver scallops.

Pan-Seared Diver Scallops

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, Pepper to taste

Peel and cook the potatoes. Mash them to remove all lumps, adding cream and butter. Add salt to taste and truffle oil and mix smooth.

Cut the leek in half and then into thin slices. In a warm pan, add olive oil and leeks and cook tender, adding ½ cup of heavy cream. Cook on low heat until cream is thickened.

Cut bacon into 2-inch pieces and cook crispy.

On medium heat use a non-stick pan coated with olive oil to cook scallops, about two minutes or golden brown on each side. Add salt and pepper to taste. Remove from heat. Melt butter and chives together. Add lemon juice and pour over scallops.

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