Scallop Phyllo Pizza With Pinot Noir Sauce Recipe | Food Network

Ingredients

• 15 phyllo sheets, room temperature
• 16 ounces butter, melted
• Salt and white pepper
• 24 (U-10) scallops
• Olive oil, to saute
• 12 to 14 Peruvian purple potatoes, cut in 2-inch slices
• 10 ounces leeks
• 8 ounces tomato, seeded and small diced
• 8 chervil sprigs
• Pinot Noir Sauce, recipe follows
• 8 ounces butter, (2 sticks)
• 3 ounces shallots, minced
• 2 cups Pinot Noir
• 1 bay leaf
• Whole peppercorns
• 1 cup heavy cream
• Sea salt
• 1 teaspoon freshly squeezed lemon juice