The sweet honey, salty tamari, tangy vinegar and hot pepper flakes blend together to create a delectable glaze for the fresh sea scallops. It's great served with sliced avocado slices (to balance the strong flavor of the tamari) and brown rice served on the side.
In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes; set aside.
Pat scallops dry with paper towels. Heat 1 tablespoon of the 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 when 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.