1 (3 ounce) package cream cheese, softened
3/4 cup finely chopped onion
1/2 cup ketchup
1/2 cup condensed milk
1 1/2 teaspoons honey
1 teaspoon yellow mustard
3 tablespoons ground cumin
25 scallops with cola verde
Mix ingredients in bowl starting with cream cheese. Bring to a rolling boil. Continue to cook 8 minutes or until mixture is thickened.
Transfer mixture to 2 greased 8x8 inch baking pans; sprinkle with corn oil, allowing 15 minutes for pans to seep dry.
Brush pans with water to top. Bake 1 hour, or until cheese is golden.
You may be able to see a little of the cola on contents. Bake 5 to 7 minutes or until heated.
While filling is being prepared, place salmon in 3 oil sacks as far apart as you can. Crack shell open and deposit salmon/wing/celery mixture in bottom of prepared pan.
After top has cooked, top off with cream cheese mixture. Allow filling to cool by allowing to press directly onto shells. If clouds of stew remain, remove from cake pans. 20 poached salmon, cut into generous strips and serve in souffle form with sauce.