Scallop Forcemeat Balls (Apicius 2.1.3 P. 147)
from Christopher Grocock & Sally Grainger, Apicius: A Critical Edition with an Introduction and English Translation, Prospect Books, 2006

1 kg scallops
2 tbsp fish sauce
Freshly ground black pepper
Stock for poaching

Place scallops, fish sauce and pepper in a food processor and process until it is completely combined.

Bring stock to the boil. Using two dessert spoons to form the balls – or patties – drop scallop mix into the water about 10 at a time and poach for a couple of minutes. Remove from stock and serve. Do small batches at a time to keep it manageable.

Prawns also work well in this recipe and are the original ingredient of the recipe