Scallop Phyllo Pizza With Pinot Noir Sauce Recipes

PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately.;
• Combine all the ingredients in a food processor and blend until you have a smooth paste.

PINOT NOIR, CHANTERELLE, AND FRESH TRUFFLE SAUCE

Steps:

• Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency, add truffle and correct the seasoning with salt and pepper.

SCALLOPS IN PHYLLO

Steps:

• In a small saucepan, reduce the chicken stock by half. Add the cream and reduce to 3/4 cup.
• Preheat oven to 425 degrees. Cut 8 to 10 thin strips about 5 inches long from a few of the light-green leek leaves. (You will use these to tie the phyllo ''bags.'') Blanch strips in boiling water for 1 minute, then cool in cold water. Pat dry and set aside. Cut the white and light green parts of the leek into julienne and rinse well.
• Season the scallops with salt and pepper. Brush a sheet of phyllo with some of the melted butter, fold in half, brush with more butter, fold in half again and brush with more butter. Top with a scallop, about 1/8 of the carrots, julienned leeks, celery root and parsley. Sprinkle lightly with salt. Gather up the edges of the phyllo and tie into a bag with a leek strip. Brush with butter and place on a sheet pan. Repeat with the remaining scallops.
• Bake until phyllo is crisp and browned, about 12 minutes.
• Meanwhile, reheat the sauce if necessary. When very hot, remove and whisk in the cold butter one pat at a time. Whisk in the saffron and season to taste with salt and pepper. Pool the sauce on each of 8 serving plates and top with a scallop ''bag.'' Serve immediately.

CANADIAN LIVING'S LIME-BUTTERED SCALLOPS IN PHYLLO

Steps:

• Preheat oven to 400F degrees.
• First, make Phyllo Baskets: Lightly brush each phyllo sheet with butter.
• Stack and cut into 4 rectangles.
• Press each rectangle gently into 4 large muffin cups, leaving empty cup between each to allow for overhang.
• Bake in preheated oven for about 5 minutes or until golden; transfer to rack and let cool.
• Cut scallops in half crosswise if they are large; sprinkle with salt and pepper.
• In large nonstick skillet, melt butter over medium-high heat and cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque.
• With slotted spoon, transfer to plate and set aside.
• Add gin, lime rind and juice to skillet and bring to a simmer.
• Return scallops to skillet, turning gently to coat; heat through.
• Remove lime leaves and discard.
• Spoon scallops and liquid into phyllo baskets and serve immediately.