Rinse the scallop shells thoroughly.
Put the stemmed rough bindweed fruit, the juice of 4 lemons, a cap of pisco or vodka, salt and pepper in a bowl, and stir.
Distribute the dressing over the 12 scallop shells and serve.
COLD SHELLFISH POT WITH PHYSALIS & BLUEBERRIES
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PACIFIC POMFRET TEMAKI WITH CREAM CHEESE, STRAWBERRIES & TERIYAKI SAUCE
BRIE AND BLUEBERRY BITES
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RICOTTA, ROASTED PEAR AND POMEGRANATE CROSTINI
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CASHEW AND STRAWBERRY VINAIGRETTE BRUSCHETTAS
QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE
