Scallops with Pea Pods and Corn

12 ounces fresh or frozen sea scallops
2/3 cup water
2 tablespoons dry sherry
1 tablespoon cornstarch
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon instant chicken bouillon granules
1 tablespoon cooking oil
2 cups fresh pea pods, strings removed, or one 6-ounce package frozen pea pods, thawed
1/2 of an 8-ounce package frozen whole baby sweet corn, thawed, or one 8-3/4-ounce can whole baby sweet corn, drained
16 cherry tomatoes, cut into quarters
3 green onions, sliced (1/3 cup)
2 cups hot cooked ramen or other fine noodles