Season scallops with salt and pepper and set aside.

Tie noodles together at one end with a rubber band and cook according to package instructions. When finished, cut hard ends of noodles off.

Meanwhile, bring water to a boil. Remove from heat. Whisk in oil, vinegar, soy sauce, honey, lemon juice and pepper to make a vinaigrette.

Coat noodles with vinaigrette, saving some to coat peas and tomatoes later, and let stand.

Heat oil in pan and sear scallops for 1½ minutes on each side. (Spread them out so they cook evenly.) Remove from pan and place on paper towel.

Blanch peas by dunking into boiling water briefly, then placing in a bowl of cold water.

To serve, swirl a bunch of noodles on each dish and top with four scallops per serving. Place peas and tomatoes on the side or sprinkle over scallops and noodles. Drizzle with leftover dressing.