UBS InPer Cooking Class: Scallop Scampi with Garlic Noodles

Please note: This is an internal event for UBS employees only. This event is in person. Please register using your UBS email address as this is an internal company event.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up 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.

Scallop Scampi

4 servings

1 lb dry sea scallops, U10 size, abductor muscle removed

2 - 3 tbsp olive oil

2 shallots, minced 

6 - 8 garlic cloves, minced

Kosher salt, freshly ground black pepper and red pepper flakes

½ cup dry white wine or vermouth

1 lemon, zested and juiced

3 - 4 tbsp butter, cubed and cold

Handful fresh chopped parsley

Pasta or toasted baguette, for serving 

1. Heat a thin layer of oil in a large skillet over medium heat. Pat scallops dry and season with salt and pepper. When oil is shimmering and hot, add scallops and let cook undisturbed until deeply golden brown. Flip and let cook on second side for just 30 - 60 seconds; remove to a plate and tent loosely with foil to keep warm.

2. Lower heat under pan to medium. Discard excess fat from pan from pan and add a thin layer of clean oil. Add shallot and garlic to pan and cook gently until softened and aromatic, about 3 - 4 minutes; season with salt, black pepper, and red pepper flakes. Do not brown, lower heat as needed.

3. Add the wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Bring to a boil and cook, stirring occasionally, until reduced by half. Remove from heat and add parsley and a pinch of lemon zest and squeeze of lemon juice.  Whisk in cold butter, 1 cube at a time, waiting for the cube to melt before adding the next. Taste and adjust seasoning and acidity to your liking (if dish is too rich, add more lemon juice; if dish is too tart, add more butter). Spoon warm sauce over scallops and serve with pasta or bread.

Aglio e Olio

Ina Garten, Serves 4 - 6

Kosher salt

1 lb dried spaghetti

1/3 cup good quality olive oil

8 large garlic cloves, slivered

½ tsp crushed red pepper flakes

½ cup chopped parsley

1 cup freshly grated parmesan cheese

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.