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

Heat oven to 375 degrees. In large skillet, saute zucchini and carrots in butter until crisp tender, about 3 to 4 minutes. Sprinkle flour over vegetables, toss lightly to coat and 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 mixture comes to a boil. Remove from heat. Stir in wine. Spoon hot mixture into an ungreased 9-inch quiche or pie pan.

Remove crescent dough from can in rolled section. 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 deep golden brown and mixture is bubbly. Let stand 5 minutes before serving. Serves 4-6.