2 tbsp. butter
2 c. sliced zucchini
3/4 c. thin strips carrots, 1 inch long
2 tbsp. flour
2/3 c. whipping all purpose cream
1 lb. scallops
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. dry white wine
4 oz. can refrigerated crescent dinner rolls
1 egg white, beaten
3 tbsp. grated Parmesan

Heat oven to 375 degrees. In skillet sauce zucchini and carrots in butter until crisp tender. Sprinkle flour over vegetables. Stir and cook 1 minute. Add whipping cream (I use milk to cut down on cholesterol and calories.) Cook until mixture thickens.

Add scallops and 2 tablespoons cheese, salt, and pepper. Cook until mixture comes to a boil. Remove form heat; stir in wine. Spoon into ungreased 9 inch quiche or pie pan. Remove dough from cans, DO NOT unroll. Cut roll in and slices, cut slices in half and arrange around edge of pan. Brush with egg white. Sprinkle with 3 tablespoons Parmesan cheese.

Bake at 375 20-30 minutes. Let stand 5-10 minutes before serving. I like to sprinkle about 1/4 cup grated sharp cheddar over center of casserole.