Mike's Ginger Scallops

1/3 cup wheat-free Tamari soy sauce
1 tablespoon freshly minced garlic
Juice of ½ a lemon
1 pound fresh scallops (medium to large)
3 tablespoons fresh minced ginger
1-2 tablespoons extra virgin olive oil (for sautéing)
Hot cooked white rice (basmati or jasmine)

Combine Tamari soy sauce, garlic and lemon juice in a small bowl. Set aside. Heat the oil in a large skillet; add the scallops and ginger and cook over medium-high heat. As the scallops cook, they will turn white from the bottom up; when they turn white half way up, flip them over with a metal spatula. (This will only take a few minutes; the exact time varies, depending on the size of the scallops). Cook 2 more minutes after turning over. Then add the Tamari, garlic and lemon mixture to the scallops and cook 2-3 more minutes, spooning the sauce over the tops of the scallops. Serve the scallops, with the sauce, over rice.
(Approximately 3 servings)

Scrambled Eggs with Smoked Salmon

4 eggs
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 heaping teaspoon fresh or frozen dill
Sea salt and fresh ground pepper to taste
¼ cup chopped, smoked salmon

Whisk together the eggs, soy yogurt, dill, salt and pepper, until well blended. Lightly oil a non-stick frying pan, and heat on high. Pour in the eggs, and turn heat down to medium or medium-low. When the eggs just start to set, sprinkle the salmon over the top. With a spatula, keep turning the eggs over and break apart to cook evenly on both sides. Cook until set, but still moist. Serve warm. (2 or 3 servings)

Skewered Barbecued Shrimp with Mustard-Basil Sauce

1 ½ teaspoons finely minced garlic
1 ½ teaspoons Dijon mustard (be sure it´s gluten and casein free)
1/3 cup dry white wine
1/3 cup fresh squeezed lemon juice
½ cup extra virgin olive oil
1/3 cup chopped fresh basil
Fresh ground black pepper to taste
1 ¼ lbs. jumbo shrimp, shelled and deveined

In a large bowl, combine all the ingredients for the marinade and whisk together. Add shrimp and marinate in the refrigerator at least 3 hours. When ready to grill, remove shrimp from the marinade and arrange on skewers; (best to skewer right above the tail section, and then again right below the head, so they don´t roll around during cooking). Barbecue shrimp a few minutes on each side (don´t overcook!), basting frequently with the marinade. (Serves 4)