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