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.
Teriyaki chicken, strawberry, cream cheese, and avocado croissant
Panko-crusted shrimp brochettes with raspberry sauce
Baked eggplant rondelle with smoked salmon and blue cheese with Carménère and blackberry sauce
Salted blinis with berries
Roasted sweet potato disks with quinoa and strawberry timbale
Salmon marinated in blackberries
Beetroot, avocado, and raspberry gazpacho
CHILEAN NORTHERN POT WITH PHYSALIS AND GREEN SAUCE
PANKO-CRUSTED SALMON ROLLS WITH BERRY SOY SAUCE
SOURDOUGH TOASTS WITH PEANUT BUTTER, STRAWBERRIES AND POMEGRANATE
