Soy Citrus Scallops with Soba Noodles

Treat your dinner guests to fragrant scallops served on a pillow of tender noodles and stewed peas.
Combine the first 6 ingredients and 1 teaspoon of oil in a shallow baking dish; place the scallops on a platter in a single layer. Marinate for 4 minutes on each side.Heat the remaining 2 teaspoons of oil in a large skillet over medium-high heat. Remove the scallops from the dish, reserving the marinade. Transfer the scallops to the skillet; saute for 1 minute on each side or until almost cooked through. Remove the scallops from the pan; keep warm. Pour the remaining marinade into a saucepan; bring to a boil. Return the scallops to the pan; cook for 1 minute. Toss the noodles with salt and green onions. Place 1 cup of the noodle mixture on each of the 4 plates. Add about 3 scallops to each serving and drizzle with 1 tablespoon of the sauce.Steamed Pea Vinaigrette: Steam 1 cup green peas and 1 cup chopped sugar peas under the lid for 3 minutes or until soft and crisp. Mix with 1/3 cup thinly sliced radishes. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; whisk to combine. Drizzle with the pea mixture; toss to combine.