Game Day Snack Board for Halftime

Ingredients

• Creamy Mustard Dipping Sauce:
• 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®)
• Cheesy Bay Scallop Filling:
• 2 tablespoons butter, divided
• 12 ounces bay scallops
• 1 tablespoon minced shallot
• 1 tablespoon all-purpose flour
• 2 tablespoons dry white wine
• 1 tablespoon dry sherry
• ½ teaspoon Dijon mustard
• ¼ cup shredded Parmesan cheese
• 1 tablespoon chopped fresh tarragon
• ground black pepper to taste
• Quarterback Attack Shooters:
• 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
• Hot Pepper Jelly Chips:
• 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)

Step 1

In a bowl, mix together the mayo, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and a pinch of salt until you get a smooth, creamy dip. Cover it up and pop it in the fridge while you get everything else ready.

Step 2

Preheat your oven to 380°F (190°C) and line up the pastry shells on a baking sheet. Bake them for about 20 minutes, or until they turn a nice golden brown. Once they’re done, let them cool completely.

Step 3

While the shells are baking, melt a tablespoon of butter in a skillet over medium-high heat. Toss in the scallops and cook them quickly on each side until they’re nicely browned—this should take about 3 to 5 minutes. Don’t overcook! Set the scallops aside, then lower the heat to medium and melt the remaining butter. Add the mushrooms and shallots and cook until they soften, about 3 to 5 minutes.

Step 4

In a small bowl, whisk together the half-and-half and flour until smooth, then pour this into the skillet with the mushrooms. Keep stirring until the sauce thickens, around 5 minutes. Next, stir in the wine, sherry, lemon juice, and mustard. Finish off by mixing in the Parmesan, tarragon, and some black pepper. Finally, add the scallops back in, give everything a gentle stir, and warm it through for a couple of minutes.

Step 5

Cut the tops off the cooled pastry shells and fill them with the cheesy scallop mixture. Arrange these at the bottom of a large serving board.

Step 6

For the drinks, fill a cocktail shaker with ice and pour in the gin, vermouth, cherry juice, and bitters. Shake it well and strain into four shot glasses, adding a cherry to each. Place these “quarterback attack” shooters diagonally in the upper left corner of the board. Scatter grapes in both the upper and lower left corners to add some fresh sweetness.

Step 7

Put the bowl of mustard dipping sauce on the right side of the board and surround it with shrimp and lemon wedges for easy snacking.

Step 8

Lastly, spread about half a tablespoon of goat cheese on each potato chip, being careful not to break them. Add a teaspoon of red pepper jelly on top, then sprinkle with crumbled bacon and a slice of jalapeño. Arrange these spicy chips just above and to the left of the puff pastry shells, filling in any empty spots on the board.