Cashew Noodles with Spicy Scallops

8-12 Scallops
4 oz. Rice Noodles*
4 tbs Honey
2 tbs Ginger (freshly grated)
2 tsp Spicy Asian Chili Sauce
1 tbs Garlic (minced)
1 tbs Canola Oil
1 Red Bell Pepper (sliced thin)
1-1/2 cups Snow Peas
1 Carrot (julienned)
2 Limes
Cilantro (garnish)

*I used Annie Chun's and they are good! See photo below.



Cashew Butter
1 cup Roasted Cashews
3 tbs Water
1 tbs Canola Oil
1/2 tsp Sugar

(1.) Pulse cashews in a food processor. Add sugar, water and oil and continue to pulse until finished. (2.) Combine the juice of 1 lime with 2 tbs honey, 1 tbs ginger, 1 tsp chili sauce and garlic with scallops and refrigerate for 20-30 minutes. (3.) Add sliced bell pepper and carrots to a large pot of boiling water for 3 minutes. (4.) Add rice noodles and continue to cook for 5 minutes. (5.) Add peas and cook 2 more minutes or until noodles are done. Keep 1 cup of the boiled water and drain the rest. Rinse noodles and veggies under running water to remove starch and return it all to the pot. Add in the cashew butter, the juice of the remaining lime and the rest of the honey, ginger and chili sauce. Use reserved water to thin sauce (as needed) and mix. (6.) Add 1 tbs of canola oil to non-stick skillet and place on high heat until "screamin'" hot (be careful)! Delicately place scallops into the pan (wear gloves or other protection) about 3 minutes per side until brown and caramelized. Serve scallops over the noodles and garnish with cilantro!

Noodleriffic!