Scallops in Pernod

600g fresh scallops 2 tablespoons butter 1 small onion 1 tablespoon flour a quarter teaspoon powdered saffron or turmeric 120ml dry white wine 120ml single cream 1 and half tablespoon Pernod salt lemon juice chopped parsley

Clean and wash scallops and place them in a pan or wok, add water and cover. Bring quickly to boil, then drain and cover with cold water, when it cool lift out and drain. Wipe the pan or wok, add butter and heat until bubbling, saute the scallops until they turn white and firm, then remove Chop the onion and add to the wok and saute until they're transparent, then sprinkle on the flour and add turmeric or saffron. Cook briefly before adding wine, ensuring to stir well, then simmer until thickened, add the cream and mix well, then add the Pernod, add salt and lemon juice to taste. Return the scallops and heat gently in the sauce, then serve on a bed of white rice with chopped parsley.