A simple yet elegant starter

If you are cooking for guests and have an elaborate main course, the drizzle can be prepared a few hours ahead. Just cover with cling film and pop in the fridge - but remember to bring back to room temperature and re-whisk to serve.

Serves 2 as a starter (or light lunch with salad and a roll) Ingredients: Use the quantity of each ingredient to achieve the taste you want, testing at each stage. The quantity in brackets is our suggestion, but you should modify the ingredients to your own taste: Scallops (quantity to suit type of meal and appetite) White Wine Vinegar (approximately 2 tablespoons) Champagne Mustard (to 1 tablespoon) Light Brown Soft Sugar (to 1 teaspoon) Olive Oil (to 2 tablespoons) Salt & Pepper (to taste) Soy Sauce (1 shake) Chopped Fresh Dill (to taste)

Mix white wine vinegar with 'Champagne Mustard' and some light brown sugar (to taste).

Whisk in the olive oil, emulsifying it and season with salt and pepper.

Whisk in soy sauce to make a glaze and then the chopped, fresh Dill to make the drizzle.

Grill or griddle the scallops for a few minutes, until cooked (be careful not to overcook - depending on size of scallops may require as little as 1-2 minutes).

To Serve : Drizzle the sauce over the scallops and serve with a mezclun salad.

For elegant, cocktail party Canapé: Top slices of French Toast with smoked salmon. Smear with a little 'Champagne Mustard' and top with fresh dill and cracked black pepper.

© Delia Swift (2007)