2 c. sliced zucchini
3/4 c. thin carrots strips, 1 inch long
2 tbsp. butter
1/4 c. flour
2/3 c. evaporated milk
1 lb. scallops, rinsed and drained on paper towels
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. dry white wine
4 oz. can refrigerated crescent rolls
1 egg white, beaten
3 tbsp. grated Parmesan cheese

In large skillet, saute zucchini and carrots in butter until tender crisp 3 to 4 minutes. Sprinkle flour over vegetables, toss lightly. Add milk, cook 1 minute, stirring constantly. Mixture will be thick. Add scallops, 2 tablespoons cheese, salt and pepper. Cook to boil. Remove from heat, add wine. Spoon into ungreased 9-inch quiche or pie pan.

Remove dough from can. Don't unroll. Cut into 6 slices. Cut each slice in half. Arrange around outside of pan. Brush with egg white. Sprinkle with cheese. Bake at 375 degrees for 20 to 30 minutes. 4-6 servings.