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 SALMON ROLLS WITH BERRY SOY SAUCE
PANKO-FRIED CALAMARI WITH CHERRY PEBRE SAUCE
TENDERLOIN WITH SPANISH TORTILLA AND BERRY SAUCE FLAMBÉ WITH JACK DANIELS
TUNA TIRADITO WITH GINGER AND TURMERIC SAUCE
PROFITEROLE AND BERRY TOWER
Bittersweet Tilapia Tacos
Banana Bread with Blueberries (Vegan)
Beetroot and Pomegranate Hummus
CLAM AND POMEGRANATE CEVICHE
CREAM CHEESE AND STRAWBERRY DIP WITH CRACKERS
