10-15 minutes before cooking, take the scallops out of the fridge and pat them dry on some paper towels.
In a pot of boiling water, boil the mung bean noodles for 2-3 minutes (This will depend on the brand you have).
Drain the noodles. You want to make sure they are pretty dry or it will dilute the dressing.
Shred half of the carrot. I have this little tool here but if you don’t then you can use a grater or just cut them thinly with a knife.
Mix the drained noodles and carrots with the other ingredients in the “Sweet Thai Chili Noodles” group.
Lightly season the scallops. In a pan over med-high heat, add in the olive oil and then the scallops. Season the other side. Cook for 1 minute.
Flip the scallops over, turn the heat down to medium and throw in the butter. Baste the scallops with the melted butter while cooking for 30 seconds to a minute.
Serve the scallops on top of the Sweet Thai Chili Noodles and what ever garnishes you want.