1. In a small bowl, whisk together dressing, honey and soy sauce; set aside. Place scallops in a shallow rimmed dish; add ¼ cup of the dressing mixture. Let scallops stand 10 to 15 minutes, turning once. Reserve remaining ¾ cup dressing; set aside.
2. Meanwhile, in a large pot bring 2 quarts salted water to boiling over medium-high heat. Add rice noodles; cook al dente, 4 to 5 minutes. Drain noodles; rinse with cold water; drain again. Place noodles in a large bowl. Add slaw mix and reserved ¾ cup dressing. Toss to combine; set aside.
3. Preheat grill to high (400°F to 450°F). Remove scallops from marinade; discard marinade. Place scallops on grill. Grill 2 to 3 minutes per side or until opaque. Remove from grill.
4. Place noodle slaw on 4 individual plates. Top each with 3 scallops, and serve.
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