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Oil-marinated Smoked Scallops and Shrimp

Easy beautiful appetizer


Donabe smoker, "Ibushi Gin" (large)


4 as an appetizer


  • 4 jumbo scallops
  • 4 jumbo shrimp
  • salt
  • black pepper
  • olive oil
  • sliced dry red chili
  • tamari soy sauce

Ohter things you need:

  • a piece of aluminum foil
  • a small handful (about 1/3 oz or 8 g) of smoke chips


  1. Season both sides of the scallops and shrimp with salt and pepper.  Let them rest in refrigerator for 30-60 minutes.
  2. Pat dry the scallops and shrimp with paper towel.
  3. Line the bottom of "Ibushi Gin" with a piece of aluminum foil.  Spread the smoke chips so that they make a ring shape.
  4. In "Ibushi Gin", set a middle level grate and place the scallops, and set a top level grate and place the shrimp.
  5. Set "Ibushi Gin" over high heat. Once the chips start smoking (about 7-8 minutes), cover with lid and fill the rim with water. Continue to heat for 5 minutes.
  6. Turn off the heat and let "Ibushi Gin" stand for 15 minutes (with lid on).
  7. Uncover and transfer both the scallops and shrimp to a container. Add a small amount (about 1/2 to 1 teaspoon) of sliced dry red chili, and pour olive oil so that they are almost submerged. Add the Cover and refrigerate overnight.
  8. About 1-2 hours before serving, take the container out of refrigerator and bring back to a room temperature.
  9. Divide the scallops and shrimp into individual plates and drizzle some of the remaining olive oil with the sliced chili from the marinade.  Drizzle a little amount of soy sauce to serve.

Scallops and shrimp are smoked before they are marinated in oil.

Served with the marinade oil, which hasabsorbed nice smokey flavors.

Serving option: in a large plate.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml