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Baked Scallops with Cream Recipe

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This recipe for Baked Scallops with Cream, by , is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lois Venanzi - Baker to Vegas RV Support


2 cups sliced zucchini
3/4 cup thin carrot strips, cut 1" long
2 tablespoons Parkay© margarine
1/4 cup flour
2/3 cup whipping cream
1 pound scallops, rinsed, drained on paper towels
2 tablespoons Parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons dry white wine
1 can (4 oz) Pillsbury© Quick Crescent Dinner rolls
1 egg white, beaten
Parmesan cheese

Heat oven to 375ºF. In large skillet, saute zucchini and carrots in margarine until crisp-tender, about 3-4 minutes. Sprinkle flour over vegetables; toss lightly to coat and cook 1 minute over medium heat. Add whipping cream and 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 un-greased 9" quiche or pie pan. Remove dough from can; DO NOT UNROLL. Cut roll into 6 slices; cut each slice in half. Arrange around outside edge of pan. Brush with beaten egg white, sprinkle with Parmesan cheese. Bake for 20-30 minutes or until crescents are deep golden brown and mixture is bubbly. Let stand 5 minutes before serving.




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