Delicious black and blue oysters are just one delicacy served in the restaurants at Sea Pines Resort.
Matthew Roher – Director of Food and Beverage at The Sea Pines Resort
Now offering curbside and pick-up due to Covid-19
From the freshest seafood and most succulent steaks in town to the coolest cocktails and live entertainment, there is something here to satisfy every taste.
Links is an American grill located within the remarkable Harbour Town Clubhouse and overlooks the legendary Harbour Town Golf Links.
For views to the ocean, dine at the world-class Sea Pines Beach Club, home to Coast, Oceanfront Dining. Enjoy breathtaking views of the Atlantic.
Fraser’s Tavern is located inside the beautiful Plantation Golf Club, the resort’s newest dining option offering a casual atmosphere to enjoy lunch, dinner or drinks with family and friends.
Harbourside is a casual, open-air cafe that serves up juicy Angus beef burgers, ice-cold beer and has a great kids menu.
Then there is the famed Quarterdeck in Harbour Town at the base of the lighthouse overlooking the sparkling waters of Calibogue Sound. They offer indoor and outdoor dining with sunset vie.
Finally, you will want to visit the Harbour Town Bakery and Cafe for great breakfasts, soups and deli sandwiches – of course, pastries. All this is offered in a cozy setting with old-world charm.
Black and Blue oysters are a specialty of chef Matthew Roher, currently of Sea Pines on Hilton Head Island.
Ingredients
2 dozen shucked fresh oysters
4 ounces small chunks of country ham scraps, chopped small
3 ounces blue cheese
1 tablespoon balsamic syrup (see note below)
4 ounces mild blackening seasoning
1 ounce all purpose flour
3 ounces heavy cream
1 tablespoon butter
thin cut scallions for garnish
- Arrange reserved oyster shells on plates. Combine flour and blackening seasoning. Drain oysters and lightly dredge in flour mixture and place on a plate. Heat a skillet on medium heat for a full 3 to 4 minutes. When all oysters are coated, drop butter into the hot skillet, then working quickly, sear oysters to develop a quick crust. Once seared, place oysters into their shells. If pan is hot enough, the oysters will sear in about 10 seconds.
- Once oysters are seared and returned to their shells, add ham to the pan and toss quickly. When slightly crispy, remove ham and sprinkle on oysters. Add heavy cream to the skillet and reduce to a thick bubble. Drizzle over oysters, garnish with blue cheese, balsamic syrup and scallions just before serving.