Place the wine in a skillet and bring to a boil. Add the scallops and cook 1-2 minutes on each side, then remove and cool to room temperature. Reduce the wine until almost evaporated. Add the whipping cream and simmer until thickened. Remove from heat. Slice the scallops into strips and add them and the crab, shrimp, dill, salt, pepper and lemon juice to the reduced whipping cream, mixing to coat.
Brush a sheet of filo pastry lightly with butter. Top with another sheet and brush again. Repeat process until all sheets are used. Place layered sheets on a parchment-lined baking tray. Arrange the salmon fillets in a long, narrow rectangle, in the middle of the bottom third of the pastry. Season with salt and pepper, then spread the seafood/cream mixture over top. Fold over the sides of the pastry and then carefully roll salmon into the pastry. Brush top with a little butter. Make shallow cuts, about 2 inches apart, into the top of the pastry to make cutting easier after baking. Bake in the middle of the oven preheated 375 degrees F for 25-30 minutes, until puffed and golden. Let rest 10 minutes before slicing into portions with a sharp, serrated knife.