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Cranberry Seacuterie Board

Oysters on the half shell with a cranberry mignonette, shrimp cocktail with a cranberry cocktail sauce, seared sea scallops with a cranberry chutney, olives, capers, a garlic and herb cheese spread and an assortment of crackers make up this beautiful seacuterie board. This seafood platter would be a stunning appetizer at any of your holiday gatherings this season.
Total Time 15 mins
Course Appetizer
Cuisine American
Servings 6
Calories 198 kcal

Ingredients
  

For the Cranberry Mignonette

  • 2 tablespoons white wine vinegar
  • 2 tablespoons Champagne, Prosecco or Cava dry sparkling wine
  • 1 tablespoon minced shallot about 1/2 a shallot
  • 1 tablespoon finely chopped Cape Cod Select cranberries
  • 1/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper

For the Cranberry Cocktail Sauce

  • 1/2 cup cocktail sauce (we used Primal Kitchen)
  • 1/4 cup Cape Cod Select frozen cranberries
  • 1/2 lime, juice of
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Seared Scallops

  • 1/2 pound sea scallops (or use fresh bay scallops if you can find them), patted dry, tough side muscle removed
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon butter
  • 1/2 teaspoon olive oil

Assembly

  • 1/2 pound cooked shrimp chilled
  • 6-8 raw oysters shucked, kept very cold on ice
  • 1/2 cup Cape Cod Select Cranberry Chutney
  • 1/2 cup Alouette cheese spread
  • 1/4 cup olives we like Castelvetrano olives
  • 2 tablespoons capers
  • Lime wedges
  • Crackers
  • Rosemary sprigs for decor

Instructions
 

For the Cranberry Mignonette:

  • Whisk together the white wine vinegar, sparkling wine, shallot, cranberries, sugar and black pepper. Pour into a small serving bowl.

For the Cranberry Cocktail Sauce:

  • Add cocktail sauce, cranberries, lime juice, salt and black pepper to a food processor. Pulse a few times until combined but still a bit chunky. Pour into a small serving bowl.

For the Seared Scallops:

  • Make sure scallops are patted dry. Season them with salt and pepper on both sides. Heat a non-stick pan over medium high heat. Add the olive oil and butter. Once hot, add the scallops. Sear for 1-2 minutes on each side until desired doneness.

Assembly:

  • Place Himalayan salt (or crushed ice) on a large serving platter. Add the seared scallops, oysters and shrimp onto the platter in 3 separate sections.
  • Place the cranberry chutney in a small serving bowl and nestle next to the scallops. Place the mignonette next to the oysters and nestle the cranberry cocktail sauce next to the shrimp. Place the olives and capers into small bowls and nestle onto the platter in an open spot. Place the cheese spread into a small bowl and nestle in any free space. Add crackers where room allows. Add lime wedges around the platter. Fill any openings with rosemary sprigs. Add small spoons and knives as needed for serving.
  • Serve platter with glasses of dry sparkling wine or rose.

Nutrition

Calories: 198kcalCarbohydrates: 28gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 908mgPotassium: 214mgFiber: 2gSugar: 17gVitamin A: 370IUVitamin C: 8mgCalcium: 44mgIron: 1mg
Keyword Cranberry Seacuterie Board
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