Wash the clams thoroughly and soak in cold water for 1 hour, changing the water every 15 minutes.
Preheat your oven to 220C (440F).
Meanwhile, finely chop the garlic. Remove the leaves of the basil from the stems and chop finely. Cut the cherry tomatoes in to thin slices and then grate the mozzarella.
In the small bowl, combine the garlic, basil & olive oil. Add salt and pepper to taste.
Place the clams in the bottom of the baking dish. When the oven is hot, bake the clams for 5 minutes. This step will allow the shells to open.
After 5 minutes, remove the dish from the oven. Let cool a few moments (not to burn yourself) and remove the top shells, leaving the bottom ones with the clams in tact.
In each clam, place one or two slices of cherry tomatoes and a teaspoon of the basil mixture. And finally a nice pinch of mozzarella.
Bake for another 5 to 10 minutes while to allow the mozzarella to melt and turn to a nice golden color.
Serve hot.
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!
Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !