Scallops Noodles

Ingredients:
8 ounces noodles or whole-wheat spaghetti or any spaghetti
1 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons canola oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 pound dry sea scallops (see Ingredient notes), tough muscle removed
2 teaspoons extra-virgin olive oil
1 cup sliced scallions
Salt to taste
Any kind of green vegetable

Directions
1. Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic, then add the scallops and cook until golden brown, about 3 minutes per side. Add green vegetables and stir another 5 minutes. Transfer to a plate and cover with foil to keep warm. Add scallions and toss to coat. Top with scallops and serve immediately.

3. Add scallions, sesame oil, and vinegar to noodle. Top with scallops and serve immediately.