Sweet honey, salty tamari, tangy rice wine vinegar and hot red pepper flakes combine to make a delectable glaze for scallops. Try a robust honey in this recipe, such as buckwheat, eucalyptus or avocado to balance the strongly flavored tamari. Serve with wilted kale and brown rice.

Serves 4

• 1 1/2 tablespoon gluten-free tamari
• 1 1/2 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 tablespoon rice wine vinegar
• 1/4 teaspoon red pepper flakes
• 1 pound large sea scallops, tough muscles removed from the side of each
• 1 to 2 tablespoon extra virgin olive oil, divided
• 1 teaspoon toasted sesame seeds

1. In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes; set aside.
2. Pat scallops dry with paper towels then heat 1 tablespoon oil in a large skillet over medium high heat. Cook scallops in a single layer, flipping once, until golden brown and just cooked through, about 2 minutes per side. (Work in batches, if necessary, adding the remaining 1 tablespoon oil when needed.) Transfer scallops to a large plate as done.
3. Reduce heat to medium low and allow skillet to cool off a bit, then carefully add tamari-honey mixture to skillet and simmer briefly until reduced to a glaze. Return scallops to skillet and toss well to coat. Sprinkle with sesame seeds and serve.