Baked Scallops With Cream Recipe

• 2 c. sliced zucchini
• 3/4 c. thin carrot strips, 1 inch long
• 2 T butter
• 1/4 c. flour
• 2/3 c. whipping cream
• 1 pound scallops, rinsed, liquid removed
• 2 T grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 2 T dry white wine
• 1 (4 ounce) can Pillsbury crescent rolls
• 1 egg white, beaten
• 3 T Kraft grated Parmesan cheese

Directions