UBS In Person Wellness x Cooking Class: Scallops w. Couscous, Leeks & Lemon

*Class is In Person* Join a Wellness cooking class in honor of superfood Seaweed! Learn how to use seaweed in this elevated scallop dish.

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Seared Scallops

Serves 4

1 ½ lbs large sea scallops, abductor muscle removed, at room temp

Kosher salt and freshly ground black pepper

Olive, canola, or vegetable oil

1. Place a stainless steel skillet over medium high heat and add a thin layer of oil. Gently pat scallops dry with a paper towel and season with salt and pepper. When the oil is hot and shimmering, add scallops to the pan (do not overcrowd; cook scallops in batches if necessary).

2. Cook undisturbed until golden on one side, about 2 minutes, then gently flip with a fish spatula and let cook for another minute. To test if they are cooked through, insert a thin sharp paring knife into the center of the scallop and hold it there for a few seconds; when it comes out it should be warm. Remove to a paper towel lined plate to blot excess oil and transfer to serving plates.

Fregola with Leeks, Garlic, Lemon & Kelp

Serves 4

14 oz fregola or Israeli or pearl couscous

Kosher salt, black pepper, and red pepper flakes

2 tbsp olive oil

1 – 2 anchovy fillets, minced

1 leek, sliced into ¼” half circles, well washed

4 – 6 garlic cloves, minced

About 3 tbsp dry white wine

1/3 cup kelp puree

1 lemon, for zest and juice

1 bunch parsley or chives, chopped

3 tbsp toasted pine nuts

1 tbsp butter, cold and cubed

¼ cup shredded nori

1. Place a large pot of salted water over medium high heat and bring to a boil. Cook fregola or couscous until just al dente, about 7 – 8 minutes. Drain, reserving about ½ cup pasta water. Toss while cooling to prevent it from sticking.

2. Heat a large skillet over medium low heat and add olive oil. Add the anchovy and leek; cook gently until aromatic and softened, about 2 minutes. Add garlic and continue to cook until fragrant, about 1 -2 minutes more, stirring constantly. Add wine and scrape any brown bits form bottom of pan; cook until mostly evaporated.

3. Stir in kelp puree, lemon zest, fresh black pepper and red pepper flakes. Simmer gently until thickened, about 1 – 2 minutes. Taste and season to your liking, using caution as the anchovy and kelp already add salt.

4. Add fregola and a few tablespoons of pasta water; toss and simmer until sauce comes together. Stir in parsley, pine nuts, and a squeeze of lemon juice. Taste and add more lemon juice if desired, or more pasta water to thin texture. Remove from heat and add butter pieces; toss until melted and glossy. Serve and garnish with shredded nori.