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.
CHICKEN CURRY
BLUEBERRY RECTANGLES
Marinated tofu tacos with raspberry and jalapeño jam
PUFF PASTRY BREAD SANDWICH WITH MACERATED STRAWBERRIES AND RASPBERRIES
SALMON WRAPPED IN SERRANO HAM WITH ROASTED VEGETABLES
VEGAN ALMOND AND STRAWBERRY FLAN
KIWI, CUCUMBER AND STRAWBERRY SMOOTHIE
BERRY TIRAMISU
Homemade yogurt with jam
Potatoes au gratin with caramelized onion and physalis
