Wonderfully aromatic, sweet, hot, and sticky, these ribs are best made with a dark honey (Gallberry comes to mind). They are perfect for a barbecue, as they can be left to marinate in the sauce for up to 24 hours.
Scallops are best cooked simply and are particularly delicious drizzled with tallow tree or clover honey and broiled. Honey can lose some of its beneficial qualities when cooked, so consider spooning a little extra raw honey over the scallops before serving. For an even quicker version, leave out the leek and top the cooked scallops with thinly sliced scallions.