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

UBS Special Events

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

UBS Cooking School

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.This event is optional and not firm-mandated. Please note our attendance policies:<ul><li>Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.</li><li>No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-shows without notification, access to further classes will be paused for 30 days.</li></ul> Seared ScallopsServes 41 ½ lbs large sea scallops, abductor muscle removed, at room tempKosher salt and freshly ground black pepperOlive, 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 &amp; KelpServes 4 14 oz fregola or Israeli or pearl couscousKosher salt, black pepper, and red pepper flakes2 tbsp olive oil1 – 2 anchovy fillets, minced1 leek, sliced into ¼” half circles, well washed4 – 6 garlic cloves, mincedAbout 3 tbsp dry white wine1/3 cup kelp puree1 lemon, for zest and juice1 bunch parsley or chives, chopped3 tbsp toasted pine nuts1 tbsp butter, cold and cubed¼ 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.

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

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