Game Day Halftime Snack Board
Ingredients
- 1 cup mayonnaise
- 4 teaspoons dry mustard powder (such as Colman's®)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon steak sauce
- 1 teaspoon half-and-half
- 1 teaspoon lemon juice
- ½ teaspoon sriracha sauce
- salt to taste
- 12 puff pastry shells (such as Pepperidge Farm®)
- 2 tablespoons butter, divided
- 12 ounces bay scallops
- ⅓ cup sliced mushrooms
- 1 tablespoon minced shallot
- ½ cup half-and-half
- 1 tablespoon all-purpose flour
- 2 tablespoons dry white wine
- 1 tablespoon dry sherry
- ½ teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ cup shredded Parmesan cheese
- 1 tablespoon chopped fresh tarragon
- ground black pepper to taste
- 4 fluid ounces gin
- 2 fluid ounces sweet vermouth
- 2 teaspoons maraschino cherry juice
- 2 dashes orange bitters
- 4 maraschino cherries
- 1 bunch red grapes
- 1 pound cooked shrimp
- 1 lemon, cut into wedges
- 4 ounces goat cheese, softened
- ½ cup hot red pepper jelly
- 4 slices bacon, cooked and crumbled
- 24 large, ridged potato chips (such as Ruffles®)
- 24 thin slices jalapeno pepper (Optional)
Shop ingredients
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Instructions
- Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
- Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
- Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
- Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
- Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
- Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
- Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
- Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.
Source
Original recipe: View Original