In a bowl, whisk together all the ingredients. Set aside.
In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
Pat the scallops dry with paper towels.
Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.