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Impress your dinner party guests with this flavorful scallop, served on a bed of tender noodles! 3 tablespoons low-sodium soy sauce 1 tablespoon fresh orange juice 1 tablespoon rice vinegar 1 tablespoon honey 1/2 teaspoon bottled ground fresh ginger 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee) 1 tablespoon dark sesame oil, divided 1 pound large sea scallops 4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles) 1/8 teaspoon salt 1/4 cup thinly sliced green onions
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