Culinary Recipes

By Elias Gotses, chef of Eagles Palace Hotel & Spa


  • 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
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