Boil the green tea noodles for about 1 1/2 minutes, until soft, then rinse with cold water and
drain well. For any other noodles, follow the packet instructions. Drain and set aside. Meanwhile,
melt the butter in a small saucepan and cook the garlic in it for about 1 minute. Add the paprika
and set aside.
Heat a wok over a high heat. Add the oil. Stir in the curry paste, water and soy sauce and bring
to the boil. Add the noodles and stir around to reheat. Stir in the spring onions, then remove from
the heat and keep warm.
Heat a ridged griddle pan over a high heat and brush lightly with a little oil. Add the scallops
to the pan and cook for 3 minutes on the first side, then no more than 2 minutes on the second,
brushing with the garlic butter, until just cooked (the centre shouldn't be totally opaque if cut
open). Season with salt and pepper. Divide the noodles between 4 serving plates and top with 3
scallops each. Garnish with spring onions and serve immediately.