Thursday, May 12, 2016
Grilled Atrina Pectinata / 烧烤栉江珧/ 키조개구이
Atrina Pectinata is also called Comb Pen Shell.
Dear friends, would you like to grill the Atrina Pectinata with the Korean red pepper paste only or together with the mozzarella cheese too ?
亲爱的朋友们， 您喜欢只采用韩式辣椒酱烧烤栉江珧或是再加上mozzarella cheese呢 ？
Shell reaching a large size, usually rather thin, fragile, moderately inflated and triangularly wedge-shaped in outline, with a highly variable sculpture. Dorsal margin nearly straight or slightly concave, posterior margin generally truncate. Ventral margin widely convex posteriorly, straightish to shallowly depressed anteriorly. Outer surface of valves with 15 to 30 radial ribs which may be smooth to densely set with short, open spines. Dorsal most radial rib frequently with a series of short and sharp spines protruding along the dorsal margin of shell. Inner surface of shell with shallow grooves corresponding to the external radial ribs. Internal nacreous layer rather thin, undivided, occupying the anterior 2/3 to 3/4 of valves. Posterior adductor scar completely enclosed within the nacreous area. Colour: outside of shell slightly shiny, translucent olivaceous tan, often tinged with darker purplish brown or grey toward the umbones. Interior similarly coloured, iridescent on nacreous area. ( source : sealifebase fisheries.ubc.ca)
洗干净后， 将它切片， 再放回壳内。 淋上几汤匙的韩式辣椒酱（随您的口味）
我烧烤了两种口味，一种是只有辣椒酱， 令一种则是再加上mozzarella cheese.
Put it in the oven and grilled it.
(a) 2 Atrina Pectinata
Korean red pepper paste 1 Tsp
Red pepper powder 1 Tsp
Chinese plum syrup / coin syrup 2 Tsp
Sesame oil 1 Tsp
Vinegar 1 Tsp
Roasted sesame seeds 1 tsp
Minced garlic 1 tsp
(c) Mozzarella cheese