By Elias Gotses, chef of Eagles Palace Hotel & Spa
Ingredients
- 4 royal scallops
- 1 tender zucchini
- cream
- saffron
Gratinating:
- bread crumbs
- grated graviera cheese
- dill
- garlic
- prosciutto
- mustard powder
- olive oil
- fine chopped parsley
Directions
- 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
