Baked Scallops With Cream - cooking recipe

Ingredients

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

Preparation

Heat oven to 350\u00b0.
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.
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.