A traditional recipe from Halkidiki, recipe by Chef Elias Gotses, chef of Eagles Palace Hotel.
- 4 royal scallops
- 1 tender zucchini
- bread crumbs
- grated graviera cheese
- mustard powder
- olive oil
- fine chopped parsley
Saute with extra virgin olive oil the royal scallops with the zucchinis.
Prepare the cream with the saffron.
Serve in a big shell in the following way
Cream with saffron
Scallops with zucchini
The mixture for gratinating
After putting them all with this order, gratin for 2 minutes