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.
Fried conger sticks with berry sauce
Quinoa Croquettes with Strawberries
Cheese-stuffed meatballs with physalis-tomato sauce
SHRIMP PIL PIL WITH BERRIES
MINI SOPAIPILLAS WITH AVOCADO, CHILEAN PEASANT-STYLE PORK ROLL AND STRAWBERRIES
Peanut-crusted tofu and rosemary strawberry sauce
Two-salmon tartare with blueberry shots
SALMON CARPACCIO WITH RASPBERRY DRESSING
Raspberry Camembert
BERRY TARTINE