Shelly's Recipe

BAKED SCALLOPS WITH CREAM

Category: Fish and Seafood

2 cups sliced zucchini
3/4 cup thin carrot strips, cut 1 inch long
2 tbsp butter
1/4 cup flour
2/3 cup whipping cream
1 lb scallops, rinsed and drained on paper towels
2 tbsp grated parmesan cheese
1/4 tsp salt and white pepper
2 tbsp dry white wine
1 (4 oz) can crescent dinner rolls
1 egg white, beaten
3 tbsp grated parmesan cheese

Preheat oven to 375. In a large skillet, saute vegetables with butter until crisp tender, about 3-4 minutes. Sprinkle flour over and toss lightly to coat. Cook for 1 minute or medium heat. Add cream; cook 1 minute, stirring constantly. Mixture will be thick. Add 2 tbsp cheese, salt and pepper. Cook until mixture comes to a boil; add scallops and cook 1 minute longer. Remove from heat, stir in wine. Spoon mixture into an ungreased 9 inch quiche pan.

Remove dough from can in rolled section; do not unroll. Cut roll into 6 slices; cut each slice in half. Arrange around outside edge of pan. Brush rolls with beaten egg white and sprinkle with remaining cheese. Bake at 375 for 20-30 minutes or until crescents are deep golden brown and mixture is bubbly. Let stand 5 minutes before serving. Serves 4-6