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

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 Salad

Brian Gwinner

Serves 4

1 ½ lbs scallops, U10 size

Olive oil

Kosher salt & fresh cracked pepper

2 tablespoons unsalted butter

½ cup white miso

3 tablespoons soy

3 tablespoons honey

3 tablespoons black vinegar

2 tablespoons mirin

2 tablespoons sake

2 teaspoons cracked black pepper

2 tablespoons sliced scallions

1. In a mixing bowl, combine miso, soy, honey, vinegar, mirin, sake, and pepper. Whisk to thoroughly combine.
2. 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.

Soba Noodle Salad

12 ounces cooked soba noodles

½ cup julienned carrot

½ cup cucumber, split lengthwise and thinly sliced

½ cup julienned radish

¼ cup julienned red or yellow bell pepper

¼ cup cilantro leaves

¼ cup toasted and crushed cashews

½ cup fresh lime juice

3 tablespoons fish sauce

¼ cup maple syrup

1 cup olive oil

2-4 tablespoons sambal olek or sriracha, optional

1. In a large mixing bowl, combine soba noodles, carrot, cucumber, radish, bell pepper, cilantro, and cashews. Toss to combine.
2. 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.