Scallops with Squid Ink Pasta

At the Manassas farmer market there is a vendor named Sweet Cups. (You can find them on Facebook.) They sell breads and pasta.  They had some squid ink pasta, so I thought I would give it a try.  My first thought was what will it pair with and since it was salty, why not sweet scallops?Here is what I came up with.
1/2 pound sea scallops
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1/2 pound squid ink pasta
1/2 cup match-stick carrots
1 cup shredded cabbage
1 tablespoon oil for cooking scallops
1/4 cup rice wine vinegar
1/4 cup teriyaki
2 tablespoons oil for cooking veggies
Cook pasta using package instructions to al dente. (I would cook it a minute less than instructed because you’ll be mixing it with sauce.)
Heat skillet to almost smoking
Pat dry the scallops
Salt and pepper each side of scallops
Add 1 tablespoon of oil to coat pan
Add scallops; cook for one and a half minutes per side (Once they hit the pan, leave them alone! Walk away for 1 and 1/2 minutes; if you touch them, they will not seer properly and your dish will be ruined and cats will
point and laugh.  Now turn them over.)
Remove from pan
Add remaining oil
Add carrots, stir
Add cabbage, stir
Add garlic
Add rice wine
Add teriyaki and ginger
Add cooked pasta stir
Add scallops back to pan for 30 seconds
Serve
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