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1
Cook soba noodles according to package directions, about 8 minutes.
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2
Meanwhile: Heat a large, heavy based stainless steel or cast iron skillet over medium-high heat. Prepare scallops by rinsing quickly under cool water and pat dry with paper towels.
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3
Heat 1 tablespoon of the oil in the pan. When very hot, add Bok Choy. Saute for 2-3 minutes. Using a slotted spatula, remove from heat while reserving any oil (leave it in pan) and place in the bowl you will be using to toss your pasta in. Set aside.
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4
Shave carrot lengthwise into thin strips using a vegetable peeler. In a small bowl, combine broth, tahini, ginger, Tamari, honey, crushed pepper, and garlic; stir with a whisk until smooth.
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5
In a small, shallow bowl, stir together brown sugar and cayenne. Gently press each side of the scallops into the mixture one at a time. When your pan is hot, add a small pat of butter and coat pan. Place scallops into the pan and cook untouched for 2-3 minutes, lowering heat a bit if necessary. Using tongs, flip scallops and cook another 2 minutes. DO NOT overcook scallops!
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6
Combine carrots, bok choy and cooked noodles in a large bowl; toss with the tahini sauce to coat. Sprinkle with sliced scallions, cilantro and chopped peanuts. Top with seared scallops and serve immediately.
