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.
Marinated tofu and physalis Christmas sandwich
Pacific pomfret tiradito with physalis and leche de tigre
BAKED SWEET POTATO WITH RICOTTA & STRAWBERRIES
Tenderloin and Blueberry Skewers
QUESADILLAS WITH ARUGULA, SERRANO HAM & STRAWBERRIES
Beetroot, avocado, and raspberry gazpacho
Beef carpaccio with blueberries and parmesan cheese
MINI EMPANADAS FILLED WITH BAKED PEARS, ROQUEFORT CHEESE & ROUGH BINDWEED FRUIT
Panko-crusted shrimp brochettes with raspberry sauce
CREAM CHEESE ROLLS
