Put 3 tablespoons of olive oil over high heat. When it sizzles add zucchini and peppers. Cook stirring frequently until tender. Add mushrooms and cook another 3 minutes. Add cooked onions. Set aside on a warm platter.
Lightly flour the veal on both sides. Pour the remaining oil in a large heavy skillet over medium heat. When it sizzles cook the scallop until golden for 2 minutes. Transfer browned veal to a heated platter.
Increase the heat to high. Add wine, bring it to a boil and cook for about 50 seconds, scraping the bottom of the pan. Season with salt and pepper. Add broth and continue cook and stir until the sauce thickens about 3 minutes.
Return the scallops to the pan and spoon the sauce over them. Return the cooked vegetables to the pan. Stir in the cream and heat through. Serve immediately.
