A traditional recipe from Halkidiki, recipe by Chef Elias Gotses, chef of Eagles Palace Hotel.


  • 4 royal scallops
  • 1 tender zucchini
  • cream
  • saffron



  • bread crumbs
  • grated graviera cheese
  • dill
  • garlic
  • prosciutto
  • 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

Ideal dish for

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