Place two scallops on each shell and season with salt, white pepper, and rice wine.
Combine all scallop dressing ingredients in a small bowl.
Steam scallops for 5-6 minutes in a covered wok using boiling water and a steamer rack.
Stir-fry garlic and chilli in a hot wok with oil, then add carrot and cabbage for 1 minute.
Add remaining oil and spinach for 10 seconds before tossing in the rice noodles and spring onions.
Whisk sauce ingredients until smooth and toss thoroughly with the noodles.
Add a dash of sesame oil and check seasoning with soy sauce.
Plate noodles in the center, arrange scallops around them, spoon over dressing, and garnish with coriander.