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.
RICOTTA, ROASTED PEAR AND POMEGRANATE CROSTINI
BITTER CHOCOLATE, STRAWBERRY & PEANUT CUPS
COUSCOUS, CHERRY & CRISPY BACON SALAD
OATMEAL AND BLUEBERRY PANCAKES
VEGAN BLUEBERRY & WHITE CHOCOLATE COOKIES
Turnip, grapefruit and raspberry salad
COOKIES AND CREAM FROZEN DESSERT
BLUEBERRY AND ALMOND PIE WITH CRUMBLE
POMEGRANATE JAM WITH HOMEMADE BREAD
BELL PEPPER DIP WITH DRIED STRAWBERRY, BLUEBERRY AND PISTACHIO CRACKERS
