Scallop Pasta Salad

Cashew Butter

Process 1 cup cashews in food processor until creamy and smooth.

Cashew Dressing

1/4 cup cashew butter
3 tbsp sesame oil
3 tbsp rice wine vinegar
1 tsp fresh grated ginger
1 tbsp soy sauce
1 clove garlic, chopped

Place in food processor and process until smooth and creamy. Set aside.

Blanche 1 cup snow peas. Set aside.

Cook 250 gr angel hair pasta according to package directions.

Meanwhile, saute 500 gr scallops over medium heat (making sure to heat oil and pan before adding scallops). Season with salt and pepper.

Combine snow peas, pasta and scallops in a bowl and top with cashew dressing. Season with salt and pepper to taste. Stir to combine and garnish with basil leaves and toasted cashews. Serve immediately.