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.
SALMON CARPACCIO WITH RASPBERRY DRESSING
Salmon with ceviche dressing, onion and blueberries
Roquefort cheese and raspberries in syrup crostini
TUNA TIRADITO WITH GINGER AND TURMERIC SAUCE
Berry sauce glazed ham
Ricotta toasts and quick berry jam
Salmon, beetroot and blueberry tartare
SOURDOUGH TOASTS WITH PEANUT BUTTER, STRAWBERRIES AND POMEGRANATE
SALMON CARPACCIO WITH PALM HEARTS, CAPERS, PARMESAN CHEESE & BLUEBERRIES
Melon with prosciutto and rough bindweed fruit
