Soy Miso Seared Scallops with Forbidden Rice Ramen Noodles and Creamy Peanut Sauce

First, prepare the scallops. Mix together about 1 teaspoon of miso paste with 1 1/2 tablespoons of soy sauce and whisk until smooth (ish). Heat coconut oil in a cast iron pan over medium-high heat. Cook the scallops for about 2 minutes on each side. Pour the soy sauce mixture over the scallops at the beginning of cooking so they can cook in it. 

While scallops are cooking, prepare the peanut sauce. In a separate bowl, mix together 1 tablespoon of creamy peanut butter, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and 1/2 teaspoon of garlic powder until well combined. Cook the Forbidden Rice Ramen Noodles according to package directions. 

Once the noodles are cooked, drain them and toss with the peanut sauce. Serve the seared scallops over the peanut noodles and top with crushed red pepper, sesame seeds, and chopped scallions.