2 c. sliced zucchini
3/4 c. thin carrot strips
2 tbsp. butter
1/4 c. flour
2/3 c. whipping cream
1 lb. scallops (rinsed & drained)
2 tbsp. Parmesan cheese
1/4 tsp. salt
1/4 tsp. white pepper
4 oz. can Pillsbury crescent rolls
1 egg white, beaten
3 tbsp. Parmesan cheese

1. Heat oven to 375 degrees.

2. Saute zucchini and carrots in butter until tender.

3. Sprinkle flour over vegetables. Toss lightly to coat and cook 1 minute.

4. Add whipping cream, cook 1 minute, stirring constantly.

5. Add scallops, 2 tablespoons Parmesan, salt and pepper. Cook over medium heat until mixture boils.

6. Spoon hot mixture into ungreased 9 inch quiche/pie pan.

7. Open rolls but do not unroll. Cut into 6 slices. Cut each slice in half. Arrange rolls around outside of dish.

8. Brush rolls with egg white. Sprinkle with 3 tablespoons Parmesan.

9. Bake 20-30 minutes. Rolls will be dark golden and mixture bubbly.