Once water is boiling, add noodles and cook until al dente, 8-10 minutes.

Remove from burner. Reserve 1/2 cup noodle cooking water.

Drain noodles in a colander/strainer and set aside.

While noodles cook, continue recipe.

Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/4" strips.

Halve lime. Cut one half into wedges and juice the other half.

Stem cilantro, keeping leaves whole.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Mince garlic.

Pat scallops dry. Season all over with half the garlic salt (reserve remaining for noodles) and a pinch of pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add bok choy, garlic, white portions of green onions, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are tender, 3-4 minutes.

Add teriyaki glaze, pho base, coconut milk, 2 Tbsp. reserved noodle cooking water, and remaining garlic salt to hot pan. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.

Once simmering, add noodles, a pinch of salt, and 1 tsp. lime juice. Stir often until noodles are coated, 1-2 minutes.

Remove from burner.

While noodle mixture cooks, continue recipe.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.

After 3 minutes, add scallops to hot pan and cook undisturbed, 90 seconds.

After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.

Remove from burner.

Plate dish as pictured on front of card, topping noodles with scallops. Garnish with green portions of green onions and cilantro. Squeeze lime wedges over to taste. Bon appétit!