Remove noodles from package and sit them in a large bowl. Cover noodles completely with boiling water and let them sit for 3-4 minutes or until they are tender. Have a bite of one to test doneness. Drain hot water and cover noodles in cold water to stop the cooking. Drain cold water and toss with 2 tbs of sesame oil to avoid the noodles from sticking together.
In the same bowl add in the rest of the fresh ingredients. In go the herbs, the pickled carrots, shallots, sushi ginger, cucumbers, peanuts, sprouts and lobster. Toss salad together and let sit in the fridge.
In a small bowl add fresh ginger, garlic, lime juice, rice wine vinegar, fish sauce, and soy. Mix together and pour over noodle mixture.
Time for the scallops. Pat scallops dry with paper towel and ensure the tendon is removed. Heat pan over high heat and add in 1-2 tbs of vegetable oil. Once pan is very hot add in the scallops one at a time. Ensure you do not over crowd the pan. Allow the scallops to sit undisturbed for 90 seconds or until perfectly golden. Once golden flip the scallops over and let sit for 10-20 seconds. Remove scallops from pan.
Put noodle salad in deep bowls and top with scallops more fresh herbs and lime juice.
