Oil-marinated Smoked Scallops and Shrimp

Easy beautiful appetizer

Equipment

Donabe smoker, "Ibushi Gin" (large)

Servings

4 as an appetizer

Ingredients

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

Ohter things you need:

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

Procedure

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.