UBS In Person Cooking Class: Miso Glaze Scallops & Soba Noodles (veg avail)

UBS Special Events

*Class is In Person* Join today's class and learn how to bring Japanese ingredients into your weeknight meal with our scallops over soba!

UBS Cooking School

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. Vegetarian Option: Trumpet Mushrooms Miso Glazed Scallops, Soba Noodle SaladBrian GwinnerServes 4 1 ½ lbs scallops, U10 sizeOlive oilKosher salt &amp; fresh cracked pepper2 tablespoons unsalted butter½ cup white miso3 tablespoons soy3 tablespoons honey3 tablespoons black vinegar2 tablespoons mirin2 tablespoons sake2 teaspoons cracked black pepper2 tablespoons sliced scallions <ol><li>In a mixing bowl, combine miso, soy, honey, vinegar, mirin, sake, and pepper. Whisk to thoroughly combine.</li><li>Add the oil to a large skillet on high heat. Season the scallops on both sides with kosher salt. Once the oil begins to smoke, gently add the scallops season side down, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on the first side. Flip the scallops, add the butter and prepared sauce, and baste until the butter is brown and foamy. Remove the scallops and serve. Drizzle with sauce and sprinkle with scallions.</li></ol> Soba Noodle Salad12 ounces cooked soba noodles½ cup julienned carrot½ cup cucumber, split lengthwise and thinly sliced½ cup julienned radish¼ cup julienned red or yellow bell pepper¼ cup cilantro leaves¼ cup toasted and crushed cashews½ cup fresh lime juice3 tablespoons fish sauce¼ cup maple syrup1 cup olive oil2-4 tablespoons sambal olek or sriracha, optional <ol><li>In a large mixing bowl, combine soba noodles, carrot, cucumber, radish, bell pepper, cilantro, and cashews. Toss to combine.</li><li>In a medium mixing bowl, combine lime juice, fish sauce, maple syrup, and sriracha if wanted. Whisk in olive oil, taste and season with more fish sauce, maple syrup, lime juice, or sriracha. Pour over the noodle salad and mix thoroughly.</li></ol>

UBS In Person Cooking Class: Miso Glaze Scallops & Soba Noodles (veg avail)

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UBS In Person Cooking Class: Miso Glaze Scallops & Soba Noodles (veg avail)

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