Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
   1      pound         shrimp -- peeled, deveined
   2      medium        zucchini -- sliced 1/2-in
                        thick
     1/4  cup           dry white wine
   1      cup           water
     1/2  teaspoon      fennel seed
   1 1/2  cups          Bercy sauce -- hot
   3      tablespoons   breadcrumbs
   1                    lemon -- juice of
                        salt and pepper to taste
                        few drops of Tabasco
                        Bercy Sauce:
   1      quart         brown sauce
   2      ounces        butter
   3      ounces        shallots or onions (minced)
     1/4  cup           white wine
     1/2  tablespoon    parsley
   1      tablespoon    lemon juice

Preparation:

1) Grease bottom of deep skillet and add wine, water, fennel seed and lemon juice. Cover and bring to boiling point over medium heat. 2) Turn shrimp over and continue cooking 1 minute longer over medium heat, covered 3) Using slotted spoon, remove shrimp and zucchini from skillet and set aside. 4) Bring liquid in skillet to boil; do not cover. Continue cooking 5 minutes over high heat to reduce by 3/4. 5) Mix in Bercy sauce, salt, pepper, and Tabasco. Cook 1-2 minutes over medium heat. 6) Replace shrimp and zucchini in sauce and mix well. 7) Spoon mixture into scallop shells and top with breadcrumbs. Broil in oven for several minutes or until hot. Bercy Sauce: Sauté shallots in butter until translucent, add wine and let simmer until reduced by half. Add Brown sauce and lemon juice. Simmer 20 minutes. Remove from heat. Add the parsley, and Season to taste with salt and pepper.