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.