In a bowl, combine soybean paste, mirin, salt and ginger. Stir to combine. Add scallops and toss to coat. Leave to marinate for 15 minutes.
In a large bowl, combine carrots and jicama. Toss to combine.
To make dressing, whisk together the vinegar, sugar and salt. While whisking continuously, slowly add 2 tablespoons of the oil. Add this dresing to carrots and jicama. Toss well to combine.
In a skillet, heat remaining oil until very hot. Add scallops and cook on one side for 2-3 minutes, until well seared. Flip over and cook on the other side, until well browned, another 1-2 minutes.
Serve scallops with the slaw.