1 1/2 tablespoons tamari (or similar) soy sauce
1 1/2 tablespoons of our Upcountry Wildflower Honey
1 tablespoon grainy Dijon mustard
1/2 tablespoon seasoned rice vinegar
1/4 teaspoon crushed red pepper flake
1 pound large (U-10) sea scallops
1 tablespoon extra virgin olive oil
1 teaspoon sesame seeds, toasted
In a small bowl (or dressing emulsifier), combine together tamari, honey, mustard, vinegar, and red pepper flake; set aside.
Remove muscle from scallops, and pat dry with paper towels, then heat 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- 3 minutes on each side. Transfer scallops to a large plate, keep warm.
Reduce heat to medium, slowly adding honey mixure to the skillet and simmer briefly until reduced and thickend.
Return scallops to the pan and toss gently with the glaze to coat.
Sprinkle with sesame seeds and serve.
Adapted from and photo credit: chocolate-broccoli.com