2 limes divided
4 tbsps. honey divided
2 tsp. chili garlic sauce divided
2 tbsps, grated frresh ginger di ided
1 tbsps. minced garlic
12 sea scallops
l/2 cup cashew butter (rrecipe follows)
l/4 tsp. salt
1 tbsps. canola oil
l/4 cup minced fresh cilantro
l/4 cup roasted cashew halves
FOR THE NOODLES AND VEGGIES;
1 red bell pepper thinly sliced
2 large carrots jullianed
2 cups snow peas (6 oz.)
4 oz. wide rice noodles
salt yto taste
Bring pot of water to boil for noodles. Combine juice of l lime, 2 tbsps. honey, l tsp, garlic chili in a large bowl. Add scallops and toss to cover; marinate in fridge for 20 mins. or as long as 2 hrs.
Add bell pepper, carrots, peas and noodles to boiling water; cook 4-5 mins or until noodles are soft and veggies are crisp tender. Drain noodes and veggies, reserving 2-3 cups liquid in large measuring cup. Rinse noodles and veggies under
running water to remove excess starch, return to empty pot.
Combine cashew butter, juice of remaining lime, 2 tbsps. honey, l tsp. chili garlic sauce and l tbsps. ginger, whisk until blended. Add sauce to drained veggies and noodles in pot. Thin sauce with some of the reserved noodle cooking water (about 2 cups) until sauce reaches desired consistency, season with salt.
Heat l tbsps. 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 (about l min); flip scallops over and cook until browned on other side
(about l min). Divide noodle mixturre among 4 plates. Top each with 3 scallops. Garnish each serving with cilantro and roasted cashew butter.
CASHEW BUTTER;
l cup roasted cashews
3 tbsps. water
l tbsps. canola oil
l/2 tsp, sugar
l/2 tsp. salt
Pulse cashews in mini processor until paste-like. Add water and oil & pulse until creamy. Add sugar and salt and pulse to incorporate. Refrigerate.
Serves 4 Cuisine at Home