Thai Cashew Noodles With Spicy Scallops & Cashew Butter

Name: Thai Cashew Noodles With Spicy Scallops & Cashew Butter
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 cup roasted cashews; 3 tablespoons water; 1 tablespoon canola oil or 1 tablespoon peanut oil; 1/2 teaspoon sugar; 1/2 teaspoon salt; 2 limes, divided; 4 tablespoons honey, divided; 2 teaspoons chili-garlic sauce, divided; 2 tablespoons grated fresh ginger, divided; 1 tablespoon minced garlic; 12 sea scallops; 1/2 cup smooth cashew butter; 1/4 teaspoon kosher salt; 1 tablespoon canola oil or 1 tablespoon peanut oil; 1/4 cup minced fresh cilantro; 1/4 cup roaste cashew halves; 1 red bell pepper, thinly sliced; 2 large carrots, julienned; 2 cups snow peas; 4 ounces wide rice noodles; salt

Recipe by Manami

Cashews are a food you can truly enjoy while also doing your heart a favor. Try blending them into a nut butter that can go from snack time to the main meal.;) Nut butters are all the rage in the health market but they can be expensive. Enjoy it! This whole dish is good and good for you. CuisineAtHome.com -- Issue 80, April 2010. :) Cooling time = 20 min to 2 hours -- not accounted for.

READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

FOR CASHEW BUTTER
1

cup roasted cashews
3

tablespoons water
1

tablespoon canola oil or 1 tablespoon peanut oil
¹⁄₂

teaspoon sugar
¹⁄₂

teaspoon salt
SCALLOPS
2

limes, divided
4

tablespoons honey, divided
2

teaspoons chili-garlic sauce, divided
2

tablespoons grated fresh ginger, divided
1

tablespoon minced garlic
12

sea scallops
¹⁄₂

cup smooth cashew butter
¹⁄₄

teaspoon kosher salt
1

tablespoon canola oil or 1 tablespoon peanut oil
¹⁄₄

cup minced fresh cilantro
¹⁄₄

cup roaste cashew halves
NOODLES
1

red bell pepper, thinly sliced
2

large carrots, julienned
2

cups snow peas
4

ounces wide rice noodles
salt

DIRECTIONS

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.
SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
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 sauté 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.