Welcome to the forum. Scallop medallions should be gluten-free, even if they used meat glue (transglutaminase) to make them, and not everyone who has celiac disease will react to meat glue, but some might. The likelihood of scallops containing transglutaminase is relatively low, as fresh or frozen scallops are typically sold without additives. However, some processed scallop medallions, especially those shaped or reformed, may use transglutaminase as a binding agent. It’s always a good idea to check the label or contact the manufacturer to confirm. The article below has more info.   

Regarding #1, you'll need to determine this yourself, as there aren't tests to determine this. I had issues with casein/milk during my recovery period, and had to avoid this for 2-3 years after my diagnosis. It can be a temporary intolerance for many celiacs that may go away after your villi recover. There is research that I shared which indicates that this is true, but only in some people, and with the vast majority of celiacs gluten is the primary culprit that causes villi damage--most celiacs won't get damaged villi from casein.

Hi all fellow coeliacs. I was diagnosed with coeliac as a young child. I am now 62. My mother had coeliac my sister has coeliac and my brother also. My mother went through a lot of struggles due to coeliac being there was not much understanding for her as a child and adult there were no gluten-free foods except meat and veg and a hard rusk biscuit made from rice.  As children, we faced the same dilemma and did not have any idea about cross-contamination foods and or hidden gluten in foods like lollies, sausages, ice cream and so much more. Now thanks to our multicultural society we have a lot more choices with different flours and natural healthy products. My mother due to ceoliac had to have a full hysterectomy at the age of 22 due to hemophiliac from birth. I was 3mths premature due to my mother's poor health.  I watched my mother go through so many health issues and then later in life develop thyroid issues, neuropathy in the feet and hands in pain, heart issues, and cirrhosis of the organs internally and on the skin externally causing so much pain she could not button her shirt, as well as diabetes 2. There needs to be more research into the complexities of the other autoimmune disorders associated with coeliac and disability support needs to be considered to support people as their health mobility and energy is so greatly impacted. I am unsure if one fully recovers once some damage has been done. I am not sure how families can cover the cost of food when many need to eat gluten-free.  I was not able to have much of a strict diet when I was younger however as an adult I do. I have been out to gluten-free restaurants thinking I was safe to only find the sauce used had gluten in it. Even going to a friend's home to eat is not safe as knowing what is gluten-free can be difficult in the hidden products, so it is difficult to be 100 percent gluten-free. Most of the gluten-free processed products are not healthy choices and are full of sugar creating weight and diabetes 2. At the age of 62, I now have developed hashimotoes from Ceoliac, the hashimotes impact my heart and breathing and I now have sleep apnea.  Searching for gluten-free healthy organic products is not easy and is very expensive. GP does not know much about the complexities of coeliac and if you go to a naturopath you get told you need to detox and clean your gut and can overcome coeliac so no one really gets it.  The journey in finding healthy options and specialists re coeliacs in the medical system is so difficult to navigate good health being a coeliac. Research needs to be completed on the longevity and complications of the aged from coeliac. Medical treatments should be assessable and low cost across the board as well as healthy food options cheaper or vouches worldwide be accessible. A travel guidebook would also be useful for coeliacs.           l    

I'm wondering if anyone has used Scallop medalions when doing bacon wrapped scallop medalions. I have the gluten free bacon but not sure about the medalions. Some use a binding product Transglutamas but it's hard to find which ones do or don't and info varies as to it's effect on celiac sensitive people. Any input out there? Overview  

I'd like to suggest nuts.com. They have a gluten-free section. I've never had an issue  and their nuts are super fresh tasting. I eat them every day as afternoon snack.  They label the packages as gluten-free, and more and more as Certified gluten-free. Here's their statement on gluten free:   Gluten-Free The FDA is the only regulatory agency that oversees all claims about food, including the use of gluten-free. A product can be labeled "gluten-free" if it contains less than 20 parts per million (ppm) of gluten. Other third-party certification programs have developed processes and standards for their “Certified Gluten-Free” labels. Some of our gluten-free products are certified by the Gluten-Free Food Program (GFFP), the most comprehensive certification program endorsed by the National Celiac Association. Our certified products contain less than five parts per million (ppm) of gluten.