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.
CREAMY CHICKEN WITH CHERRY AND ARUGULA
SMOKED SALMON, CREAM CHEESE AND BLACKBERRY-FILLED PROFITEROLES
Keto frutiyogucake
LEMON AND BLUEBERRY SQUARES
Cress, blackberry and goat cheese salad
Apple pie
RED QUINOA WITH ROASTED PUMPKIN AND BLUEBERRIES
Blueberry pie
BLACK BEAN, CHICKPEA, AVOCADO AND STRAWBERRY SALAD
KETO YOGURT BERRY KUCHEN
