Prep Time: 10 minutes
Serves: 4

Hors d’oeuvres

Seafood Board

A delicious spin on a traditional cured meat Charcuterie Platter that is perfect for sharing with family and friends over the holidays.


  • Denninger’s Sea Scallops wrapped in Bacon;
  • Milford Bay Trout Pâté; Devilled Eggs with Caviar;
  • Fumoir La Fée des Gréves Italian Smoked Salmon;
  • Boursin Herb Cheese; Kasseler Pumpernickel Slices

Tip: Serve sea scallops with Emelia’s Peach & Red Pepper Chutney.