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Thai Cashew Noodles With Spicy Scallops & Cashew Butter



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