Combine first 2 ingredients in a small bowl. Dredge scallops in sesame seed mixture.
Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add 1/2 of scallops to pan, and cook 3 minutes on each side or until done. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining oil and scallops.
Add chicken broth and next 3 ingredients to pan; cook 1 minute, scraping pan to loosen browned bits.
Place 1/2 cup noodles in each of 3 bowls. Pour broth mixture evenly over noodles; top each with scallops and green onions.