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1
Preheat the oven to 375 degrees F.
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2
Lay out a sheet of phyllo on a flat work surface and brush it with melted butter and sprinkle with salt and white pepper.
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3
Repeat until you have 15 layers of phyllo.
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4
Cut into 2 (6-inch) circles.
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5
Lay phyllo out on parchment paper or lightly oiled cookie pan.
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6
Bake until golden, about 10 minutes.
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7
Remove from oven.
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8
Clean scallops by pulling off attaching side muscle.
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9
Pat dry with a clean towel.
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10
Heat a large heavy-duty saute pan over high heat.
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11
Add olive oil and heat almost to the smoke point.
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12
Season scallops with salt and pepper.
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13
Sear on both sides until golden brown, about 30 seconds on each side.
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14
Remove from the pan, set aside and keep warm.
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15
Bring the potatoes to a boil in salted water.
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16
Boil until fork tender, about 20 minutes.
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17
Drain, cool, peel, and slice across so that they are approximately the same thickness as the scallops.
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18
Set aside.
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19
Cut leek in half lengthwise, clean, remove core, and cut into 1/4-inch dice.
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20
In a small saute pan, saute the leek and tomato in a little olive oil, just until the leeks begin to soften.
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21
Set aside.
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22
Preheat the oven to 375 degrees F.
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23
Alternate, the scallops and potatoes around the perimeter of phyllo disks.
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24
Place in the oven and cook just until the scallops are cooked, about 3 to 5 minutes.
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25
Remove from the oven and top with the sauteed leek and tomatoes.
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26
Drizzle with the Pinot Noir sauce on the outside.
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27
Garnish with chervil.
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28
Serve immediately.
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29
In a heavy bottom saucepot melt the butter and add shallots.
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30
Saute until the shallots are tender.
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31
Add the Pinot Noir, bay leaf, and whole peppercorns and reduce by 3/4.
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32
Add the heavy cream and reduce by half.
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33
Strain and finish with salt and the lemon juice.
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34
This sauce will not reconstitute after refrigeration.
