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.
ABALONE TIRADITO WITH CORIANDER, AVOCADO AND POMEGRANATE DRESSING
Ricotta and Blueberry Bruschetta
MUSHROOM & MACERATED CHERRY PÂTÉ
PHYSALIS CHUTNEY WITH WALNUT CRACKERS
FETA SKEWERS WITH BLACKBERRIES AND MANGO
Alfalfa sprouts and strawberry-filled mini tacos
SHRIMP PIL PIL WITH BERRIES
Potato omelet with Camembert cheese and blueberries
TUNA TIRADITO WITH DRIED TOMATOES, ROUGH BINDWEED FRUIT AND MUSTARD-CHILI DRESSING
ARTICHOKE, PALM HEARTS, SPINACH AND STRAWBERRY HOT DIP
