Seared Scallops with Forbidden Rice Noodles and Sautéed Veggies

Sear the scallops in EVOO with a dash of pink salt, garlic, and black pepper. Boil the forbidden rice noodles for 5 minutes. In a pan, sauté mushrooms and bell peppers in spicy sesame oil. Drain the cooked noodles and add them to the pan with the sautéed veggies. Drizzle more spicy sesame oil on top of the noodles. Serve the noodles and veggies with the seared scallops, topped with chives, avocado, and a sprinkle of everything but the bagel seasoning.