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

Heat oven to 375 degrees. Saute zucchini and carrots in butter until crisp-tender (3 to 4 minutes). Sprinkle with flour, cook (tossing to coat veggies) one minute. Add cream, stirring constantly for another minute. Add scallops, 2 tablespoons Parmesan cheese, salt and pepper, cook over medium heat until mixture thickens and comes to a boil. Remove from heat, stir in wine. Spoon into ungreased 9" quiche or pie pan.

Remove dough from can in rolled section. DO NO UNROLL. Cut into six slices, cut each slice in half. Arrange around outside edge of pan. Brush with beaten egg white. Sprinkle with 3 tablespoons Parmesan cheese. Bake for 20 to 30 minutes until crescents are golden brown and mixture is bubbly. Let stand 5 minutes before serving. 4 to 6 servings.

Kendall Harris' Grandma