Kale and Scallop Corn Cups

I made this dish as a Christmas app, but when my computer broke I was unable to post it in time for you guys to use. They can be an anytime of the year app, but the guac and pom seeds just make it look so festive! Like a holly leaf.
A simple arepa/corn cake type dough, just with less liquid so that it stays moldable. Bake them off for 15/20 minutes just until firm and cooked through. Sausage, kale, scallop, and a simple taco seasoning. A nice two bite finger food that is totally unique festive and delicious. Some of these cups were a little too thick and you ended up with a drier bite. Make sure you make them nice and thin. The cool guac and pom seeds are the perfect topping.
 

Kale and Scallop Corn Cups

For:  20 Cups

  • Dough
  • 1.5 Cups Harina PAN (masarepa)
  • 1 Teaspoon Salt
  • 1/2 Stick Melted Butter
  • 3 Eggs
  • Milk
  • Filling
  • Italian Sausage
  • Kale
  • Taco Seasoning
  • Baby Scallops
  • Guacamole
  • Pomegranate Seeds

Instructions

  1. Mix the masarepa, salt, butter and eggs. Stir in just enough milk until you get a nice mold-able play-dough like texture. Form into little cups and line them up on a baking sheet. Make sure you make them pretty thin or the dish will be too dry. Bake at 350 for about 20 minutes until firmed up.
  2. Brown off an Italian sausage. toss in some leafy kale and cook until wilted, about 10 minutes. Add in some taco seasoning and a bunch of baby scallops. Cook until the scallops are just cooked, only about 3 minutes. Remove from heat and spoon the mixture into the corn cups. Top with a dollop of simple guac(only avocado, garlic, lime, and salt) and a few pomegranate seeds.