In a non-reactive bowl, combine the scallops and shoyu ponzu. Reserve.
In a large stock-pot, blanch the noodles in boiling salted water. After about 1 ½ minutes, add the peas and cook an additional minute. Strain the pasta and peas and reserve.
Meanwhile, in a wok over medium-high heat, add the bacon slices and cook about 1½ minutes. Add ¾ of the garlic slices for the final minute and a half. The fat will render from the bacon and the garlic’s aroma will become apparent.
Add the blanched pasta and the peas to the wok to infuse the noodles with flavor.
Add the chicken stock and toss to combine, then reheat the noodle mixture through. Season to taste with salt and freshly ground black pepper and drizzle with 2 tablespoons of the olive oil. Transfer the noodle mixture to a serving bowl.
Make the salad: combine 2 tablespoons of olive oil with the lemon juice and remaining garlic slices. Toss in a bowl with the radicchio, arugula, and toasted pine nuts. Season to taste with salt and freshly ground black pepper.
Add one tablespoon of olive oil to the wok and add the marinated scallops along with the ponzu marinade. Season with salt and freshly ground black pepper. Cook until scallops are just cooked through, about one minute. Mount the scallops with the butter, stirring to combine. Top the plated noodles with the scallops.
Garnish the top of the stir fry with the salad and serve.
