THAI CASHEW NOODLES WITH SPICY SCALLOPS & CASHEW BUTTER

Steps:

• 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.