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.
Fried conger sticks with berry sauce
BREADED CHICKEN SKEWERS WITH POMEGRANATE AND BLUEBERRY SAUCE
Panko shrimp spoons with raspberry and passion fruit sauce.
SALMON TIRADITO WITH STRAWBERRIES AND ARUGULA AND CRANBERRY CHIMICHURRI SAUCE
Two-salmon tartare with blueberry shots
CREAM CHEESE ROLLS
Skewers with blueberry sauce
Beetroot and Pomegranate Hummus
Peanut-crusted tofu and rosemary strawberry sauce
Banana Bread with Blueberries (Vegan)
