Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter 1/2 ts Fennel seed
1 lb Shrimp, peeled, deveined 1 1/2 c Bercy sauce hot
2 md Zucchini, sliced 1/2-in 3 tb Breadcrumbs
Thick Juice of 1 lemon
1/4 c Dry white wine Salt and pepper to taste
1 c Water Few drops of tabasco

1) Grease bottom of deep skillet with butter. add shrimp, zucchini,
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 minutesover
medium heat.

6) Replace shrimp and zucchini in sauce and mix well.

7) Spoon mixture into scallop shells and topp with breadcrumbs. Broil
in oven for several minutes or until hot.

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