Using a vegetable peeler, peel the skin off the carrot and zucchini. Peel each vegetable separately, turning as you go, to form ribbon-like noodles.
Set you vegetable “noodles” aside and sprinkle with salt. Let sit about 10 minutes.
Add all pesto ingredients into a food processor. Blend until combined.
Heat a non-stick pan with cooking spray. Saute “noodles” until softened. Top with pesto.
Rinse scallops and pat dry. Combine the Bragg’s (or soy sauce), orange juice, ginger, rice vinegar, honey, and chile garlic sauce in a shallow bowl.
Add the scallops to the sauce. Marinate about 4-5 minutes each side.
Heat a non-stick skillet over medium high heat. Coat with cooking spray.
Add scallops to the pan, reserving marinade. Cook scallops about 2-3 minutes each side until they are cooked through and start to brown nicely on the outside. Remove from pan.
Add remaining marinade to the pan and lower the heat. Allow marinade to reduce slightly and start to thicken (about 2-3 minutes). Pour the sauce over the scallops and serve!
