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 FILLETS WITH CURRY & BLUEBERRY SAUCE WITH MASHED POTATOES
LEMON AND BLUEBERRY SQUARES
Chocolate pudding
KOMBUCHA WITH GIN AND BERRIES
OATMEAL & CHERRY BARS
SPINACH AND POMEGRANATE SALAD
MERINGUE NESTS WITH BERRIES
BERRY PAVLOVA
Keto blueberry cheesecake ice cream
BLUEBERRY AND LEMON SPONGE CAKE
