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.
Panko-crusted shrimp brochettes with raspberry sauce
CRAB ROLL WRAPPED IN AVOCADO WITH CHERRY SAUCE
BREADED CHICKEN SKEWERS WITH POMEGRANATE AND BLUEBERRY SAUCE
DRIED TOMATO HUMMUS WITH AVOCADO, CHERRY TOMATOES AND ROUGH BINDWEED FRUIT WITH BASIL PESTO
Roasted carrots with cashew and rough bindweed fruit cream
Vegan eggplant and chestnut bites with cherry sauce
QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE
Pâté with Raspberries
CASHEW AND STRAWBERRY VINAIGRETTE BRUSCHETTAS
ARTICHOKE, PALM HEARTS, SPINACH AND STRAWBERRY HOT DIP
