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.
SALMON TIRADITO WITH STRAWBERRIES AND ARUGULA AND CRANBERRY CHIMICHURRI SAUCE
Spinach and beetroot pancake rolls
Marinated tofu and physalis Christmas sandwich
Strawberry and Goat Cheese Pizza
CLAMS WITH GREEN SAUCE & ROUGH BINDWEED FRUIT PEBRE SAUCE
Mushroom and Strawberry Ceviche
DATES AND BACON CROQUETTE WITH BLACKBERRY-STRAWBERRY SAUCE
Fried conger sticks with berry sauce
Artisan bread stuffed with cheeses and blueberries
PEANUT BUTTER, BANANA & BLACKBERRY JAM SANDWICH
