Combine all marinade ingredients, reserve 1/4 cup to use as sauce. Pour remaining marinade into a bowl or zip top bag with scallops. Marinate for 15 minutes.
Prepare udon noodles according to package instructions. Reserve.
Meanwhile, remove scallops from marinade and pat dry with paper towels. Discard marinade. Heat olive oil in a skillet over medium-high heat. Sear scallops untouched for 2 minutes on each side. Remove from pan.
Add 1/4 cup reserved marinade into skillet, stir fry udon noodles with pea pods, radish, and scallions until heated through, 2-3 minutes.
Serve scallops on top of udon noodle mixture; sprinkle with toasted seeds and cilantro leaves.