Thai Cashew Noodles With Spicy Scallops & Cashew Butter

• 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

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

butter, cashews, water, canola oil, sugar, salt, honey, chiligarlic sauce, ginger, garlic, scallops, smooth cashew butter, kosher salt, canola oil, fresh cilantro, noodles, red bell pepper, carrots, snow peas, rice noodles, salt

Taken from www.food.com/recipe/thai-cashew-noodles-with-spicy-scallops-cashew-butter-436110 (may not work)