1. CASHEW BUTTER:. 2. Pulse cashews in a mini food processor until paste-like; add water and oil, pulse until mixture is creamy. 3. Add sugar and salt; pulse to incorporate. 4. Refrigerate in an airtight container for up to 2 weeks. 5. SCALLOPS, SAUCE, NOODLES & VEGETABLES:. 6. Bring a pot of water to boil for the vegetables and noodles. 7. Combine juice of 1 lime, 2 T honey, 1 tsp chili garlic sauce, 1 T ginger and garlic in a large bowl. 8. Add scallops, tossing to coat; marinate in the refrigerator for 20 minutes or as long as 2 hours. 9. Ass bell pepper, carrots, peas, and noodles to boiling water; cook 4-5 minutes or until noodles are soft and vegetables are crisp-tender. 10. Drain noodles and vegetables reserving 2-3 cups noodle-cooking water in a large measuring cup. 11. Rinse noodles and egetables under running water to remove excesss starch; return to empty pot. 12. Combine cashew butter, juice of remaining lime, 2 T honey, 1 tsp chili garlic sauce, and 1 T ginger; whisk until blended. 13. Add sauce to drained vegetables and noodle in pot. 14. Thin sauce with somee of the reserved noodle-cooking water (about 2 cups). 15. until sauce reaches desired consistency: season with salt. 16. Heat 1 T oil in large sauté pan over high heat; remove scallops from marinade -- discard marinade. 17. Pat scallops dry with paper towels. 18. Sear scallops until browned on one side -- flip scallops until browned on other side. 19. Divide noodle mixture among 4 plates. 20. Top each with 3 scallops. 21. Garnish each serving with cilantro and roasted cashew halves. ---------------------------------------------------------------------------
Nutrition
Ingredients
