Gomiti with Curry Sauce, Asparagus and Scallops, a recipe from Gualtiero Marchesi on the Worldwide Gourmet

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Recipes>Gomiti with Curry Sauce, Asparagus and Scallops

Gomiti with Curry Sauce, Asparagus and Scallops Recipe

Recipe

Gualtiero Marchesi, L'Albereta, Italie

Total time: 30 to 60 minutes

Preparation and cooking time: Under an hour

Difficulty: Average

Ingredients

Ingredients for 4 servings

- 250 g (9 oz.) Scallops

- 240 g (8 oz.) gomiti or other short, ridged Pasta

- 20 g (4 tsp.) butter

- 20 green Asparagus tips

- 200 ml (3/4 cup) curry sauce

Curry sauce

- 100 g (3 1/2 oz.) shallots

- 200 g (7 oz.) Reinette apple, peeled and cored

- 500 ml (2 cups) fish stock

- 250 ml (1 cup) light cream

- 20 g (4 tsp.) Curry powder

- 10 g (2 tsp.) butter

- Salt

- Toasted almonds

Method

Finely chop the shallots and brown them in a pan with the butter, diced apple and curry mixture. Add the fish fumet and reduce by two-thirds.
Add the single cream and continue cooking to a creamy consistency. Strain and salt lightly.
Wash the asparagus tips and cook for a few minutes in boiling salted water, then drain and pass through very cold water to stop them from cooking further.
Cook the gomiti in a large pot of boiling salted water.
Sauté the scallops in a frying pan with the butter, cooking them 5 seconds per side. Warm the curry sauce, add the drained gomiti and the asparagus, and serve in individual plates, topped with the scallops.

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