Gomiti with Curry Sauce, Asparagus and ScallopsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation and cooking time: Under an hour
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:187.1 kcal
Proteins:8.4 g
Fats:11.2 g
Carbohydrate:14.2 g
Fibers:0.9 g
Sugar:1.9 g
Cholesterol:43.8 mg
Sodium:248.3 mg
Calcium:79.3 mg
Energy:520 kcal
Proteins:23.4 g
Fats:31.2 g
Carbohydrate:39.4 g
Fibers:2.4 g
Sugar:5.4 g
Cholesterol:121.6 mg
Sodium:689.9 mg
Calcium:220.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
g
scallops
240
g
gomiti or other short, ridged pasta
20
g
butter
20
green asparagus tips
200
ml
curry sauce
*Curry sauce
100
g
shallots
200
g
reinette apple, peeled and cored
500
ml
fish stock
250
ml
light cream
20
g
curry powder
10
g
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.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
