Step 1
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.
Step 2
Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
Step 3
Bake in the preheated oven until golden brown about 20 minutes. Allow shells to cool completely.
Step 4
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.
Step 5
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.
Step 6
Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
Step 7
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.
Step 8
Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
Step 9
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.