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.
PASSION FRUIT AND RASPBERRY PISCO SOUR
SUGAR-FREE COFFEE AND BLUEBERRY CAKE
TUNA TATAKI WITH RICOTTA AND TOMATO JAM
Strawberry and pineapple Pavlova
ALMOND AND RASPBERRY SQUARES
MERINGUE AND ALMOND ROLL
Chocolate pudding
BLUEBERRY DETOX SMOOTHIE
RASPBERRY CRUMBLE
Focaccia with raspberries, Roquefort cheese and onion in red wine
