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.
Potato omelet with Camembert cheese and blueberries
PALM HEARTS AND BLUEBERRY CEVICHE
Chickpea, avocado, and strawberry pâté
DATES AND BACON CROQUETTE WITH BLACKBERRY-STRAWBERRY SAUCE
Spinach and beetroot pancake rolls
POTATO AND TOMATO SNACKS WITH BLUEBERRY MAYONNAISE
Pork Hawaiian roll sandwiches with blackberries
Mediterranean raspberry-stuffed avocado
ARTICHOKE, PALM HEARTS, SPINACH AND STRAWBERRY HOT DIP
MINI SOPAIPILLAS WITH BLOOD SAUSAGES AND PHYSALIS CHUTNEY
