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Scallop Phyllo Pizza With Pinot Noir Sauce Recipe

Nutrition per serving    (USDA % daily values)
CAL
1295
FAT
267%
CHOL
112%
SOD
58%

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Ingredients for 8 servings

Whole peppercorns

sea salt

olive oil, to saute

24 (U-10) scallops

8 ounces butter, (2 sticks)

1 bay leaf

8 ounces tomato, seeded and small diced

1 teaspoon freshly squeezed lemon juice

pinot noir Sauce, recipe follows

8 chervil sprigs

Salt and white pepper

1 cup heavy cream

10 ounces leeks

16 ounces butter, melted

2 cups pinot noir

15 phyllo sheets, room temperature

12 to 14 Peruvian purple potatoes, cut in 2-inch slices

3 ounces shallots, minced

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