Ingredients
- White Wine Vinegar2 tablespoons
- Champagne, Prosecco Or Cava Dry Sparkling Wine2 tablespoons
- Shallots1 tablespoon, minced
- Cape Cod Select Cranberries1 tablespoon, finely chopped
- Sugar1/4 teaspoon
- Freshly Ground Black Pepper1/4 teaspoon
- Cocktail Sauce1/2 cup
- Cape Cod Select Frozen Cranberries1/4 cup
- Lime juice1/2
- Kosher Salt1/2 teaspoon
- Sea Scallops1/2 pound, patted dry, tough side muscle removed
- Butter1 teaspoon
- Olive Oil1/2 teaspoon
- Cooked Shrimp1/2 pound, chilled
- Raw Oysters6-8, shucked, kept very cold on ice
- Cape Cod Select Cranberry Chutney1/2 cup
- Alouette Cheese Spread1/2 cup
- Castelvetrano Olives1/4 cup
- Capers2 tablespoons
- Lime Wedges
- Crackers
- Fresh Rosemary Sprigs
This Cranberry Seacuterie Board is a festive and visually appealing appetizer that beautifully marries the flavors of seafood with the tartness of cranberries. The key components include succulent scallops, chilled shrimp, and briny oysters, all served with a variety of dips and accompaniments. By preparing the sauces and garnishes in advance, you can assemble the board quickly when it's time to serve, allowing you to enjoy the company of your guests without too much fuss in the kitchen.
The mignonette made with shallots and sparkling wine vinegar pairs perfectly with the oysters, while the cranberry cocktail sauce provides a sweet and tangy contrast to the seared scallops. Consider using high-quality seafood and fresh ingredients to elevate the flavor profile of this dish. Additionally, offering a selection of cheeses, olives, and crackers not only adds variety but also caters to different taste preferences.
When serving, make sure to arrange everything beautifully on a large platter. Fill in gaps with fresh herbs like rosemary for visual appeal and fragrant notes. Pair the board with glasses of dry sparkling wine or rosé to complement the flavors. This dish is not just about taste; it's also a gorgeous centerpiece for your table, making it ideal for holiday gatherings or special occasions.
For storage, any leftovers should be kept refrigerated and consumed within a day for the best quality. Seafood is best enjoyed fresh, so plan your quantities accordingly to minimize waste. Enjoy the process of assembling your seacuterie board and let your creativity shine!
Instructions
Prepare the Mignonette
5 minIn a small bowl, whisk together white wine vinegar, sparkling wine, minced shallot, chopped cranberries, sugar, and black pepper. Set aside for serving.
Make Cocktail Sauce
5 minIn a food processor, combine cocktail sauce, frozen cranberries, lime juice, kosher salt, and black pepper. Pulse until mixed but still slightly chunky, then transfer to a serving bowl.
Sear the Scallops
6 minEnsure the scallops are thoroughly dried and seasoned with salt and black pepper. Heat a non-stick pan over medium-high heat, adding olive oil and butter. Once hot, add the scallops and sear for 1-2 minutes on each side until golden brown and cooked through.
Assemble the Seacuterie Board
8 minOn a large serving platter, create a bed of Himalayan salt or crushed ice. Arrange the cooked scallops, oysters, and shrimp in separate sections. Place the cranberry chutney, mignonette, and cocktail sauce in small bowls next to the seafood.
Add Accompaniments
5 minFill any remaining spots on the platter with olives, capers, and cheese spread. Add crackers where space allows, and surround the board with lime wedges and fresh rosemary sprigs for decoration. Include small spoons and knives for serving.
FAQ
Store any leftover seafood in an airtight container in the refrigerator and consume within 24 hours for the best quality.