Preparation / Directions:
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.
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