THAI CASHEW NOODLES WITH SPICY SCALLOPS & CASHEW BUTTER
Cashews are a food you can truly enjoy while also doing your heart a favor. Try blending them into a nut butter that can go from snack time to the main meal.;) Nut butters are all the rage in the health market but they can be expensive. Enjoy it! This whole dish is good and good for you. CuisineAtHome.com -- Issue 80, April 2010. :) Cooling time = 20 min to 2 hours -- not accounted for.
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 575.2, Fat 27.7, SaturatedFat 4.6, Cholesterol 14.8, Sodium 828.1, Carbohydrate 70.2, Fiber 5.7, Sugar 25.4, Protein 17.6
SCALLOPS WITH THAI SAUCE
Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. -Joe Hable of Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside. , In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until firm and opaque. Remove with a slotted spoon and keep warm. , In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired.
Nutrition Facts : Calories 307 calories, Fat 18g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 765mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.
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