- Remove the scallops from the shell. Rinse scallops and shells under cold water, then pat dry with paper towel.
- Bring water to boil in a saucepan. Cook cha soba for 5 mins, then dry and rinse under cold water.
- Heat oil in a pan over high heat. Season scallops with salt, then add to pan. Cook for 1 min each side until golden brown. Remove from heat.
- Use chopsticks to twirl small piles of cha soba noodles. Place onto scallop shells. Drizzle over ½ tbsp ponzu, then top with scallops. Sprinkle over black sesame seeds and garnish with micro herbs.