Tamari & Honey Scallops

1 1/2 T. tamari or soy sauce
1 1/2 T. honey
1 T. Dijon or spicy mustard
1/2 T. rice wine vinegar
1/4 t. red pepper flakes
1 lb. large sea scallops, tough muscles removed from the side of each
1 to 2 T. olive oil, divided
1 t. toasted sesame seeds

In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes; set aside.
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.
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.
Serve with wilted kale and brown rice. This sauce is so delicious. I should have doubled this recipe because it was a hit!