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.
Serrano ham crostini with blueberry and rosemary dressing
SHRIMP-PINEAPPLE BROCHETTES WITH STRAWBERRY DIP
PACIFIC POMFRET TIRADITO WITH LEMON AND RASPBERRY DRESSING
Blackberry and ricotta crostini
MINI SOPAIPILLAS WITH AVOCADO, CHILEAN PEASANT-STYLE PORK ROLL AND STRAWBERRIES
QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE
Baked eggplant rondelle with smoked salmon and blue cheese with Carménère and blackberry sauce
Blueberry and Cheddar cheese fondue with fine cuts of toasted Crostini
Focaccia with raspberries, Roquefort cheese and onion in red wine
Vegan eggplant and chestnut bites with cherry sauce
