Baked Scallops With Cream

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

1. Heat oven to 350u0b0.
2. In large skillet, saute zucchini and carrots in margarine until crisp-tender, about 3 to 4 minutes. Sprinkle flour over vegetables; toss lightly to coat and cook 1 minute over medium heat.
3. Add whipping cream; cook 1 minute, stirring constantly.
4. Mixture will be thick.
5. Add scallops, 2 tablespoons Parmesan cheese, salt and pepper.
6. Cook over medium heat until mixture comes to a boil.
7. Remove from heat; stir in wine.

zucchini, thin carrot, margarine, flour, whipping cream, paper, parmesan cheese, parmesan cheese, salt, white pepper, white wine, crescent dinner, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239075 (may not work)