Preheat the grill to high.
Heat a frying pan and sear scallops in butter for 30 seconds per side.
Remove scallops from the pan and set aside.
Sauté shallots and fennel in more butter for 2 to 3 minutes.
Add Pernod and flambé carefully until flames die down.
Pour in white wine and cream then reduce by half and season.
Wilt watercress in a separate pan with butter and press out excess moisture.
Chop watercress and mix with parsley, breadcrumbs, and cheese.
Place scallops in shells, spoon over sauce, and top with breadcrumb mixture.
Grill on a baking tray for 2 to 3 minutes until bubbling and brown.