Scallop Croquettes in Garum-Wine Reduction Sauce

There are many recipes in Apicius’s On Cookery which, while intriguing, I have little desire to taste.  The sardine and gelatin omelette for instance, or the fried pork livers and brain sausages that were usually paired with the dish I’m making today.

But that so named “Dish of Scallops” is a recipe that caught my eye long ago when I started reading this stuff. It’s something I’ve always wanted to make and taste ever since.  Given its mastery of the Mediterranean, Roman love of shellfish was… well, a given! Herem Apicius presents a delicious, exceedingly refined way to cook some.

Lightly cook scallops or the firm part of oysters.  Remove the hard and objectionable parts, and mince the meat very fine. Mix this with cooked spelt, eggs, and season with pepper. Shape into croquettes and wrap in caul. Fry, and underlay a rich fish sauce and serve as a delicious entree.

We’re going to modify the instructions just a bit.

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