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

Preheat oven to 375 degrees. In large skillet, saute zucchini and carrots in butter until crisp-tender, 3-4 minutes. Sprinkle flour over vegetables and toss lightly to coat. Cook 1 minute over medium heat. Add whipping cream; cook 1 minute, stirring constantly. Mixture will be thick. Add scallops, 2 tablespoons Parmesan cheese, salt and pepper; cook over medium heat until comes to boil. Remove from heat. Stir in wine.

Spoon hot mixture into ungreased 9-inch quiche or pie pan. Remove dough from can. DO NOT UNROLL. Cut roll into 6 slices; cut each slice in half. Arrange around outside of pan, flat side down. Brush with beaten egg white. Sprinkle with 3 tablespoons Parmesan cheese. Bake at 375 degrees for 20-30 minutes or until crescents are golden brown and mix bubbles. Let stand 5 minutes before serving. Garnish with sprigs of parsley. Serves 4-6.