UBS In Person Cooking Class: Buttery Scallops with Caramelized Zucchini

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:
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.

Butter Basted Scallops

Serves 4

1 ¼ lb large sea scallops (dry-packed preferred)
Kosher salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons unsalted butter
4 sprigs fresh thyme

1. Prep the Scallops: Pat the scallops dry with paper towels. The drier they are, the better the sear. Season both sides generously with salt and a few cracks of black pepper.
2. Sear the Scallops: Heat a large skillet (preferably stainless steel or cast iron) over medium – high heat. Add the olive oil and let it heat until shimmering but not smoking. Carefully place the scallops in the pan, flat-side down, leaving space between each one. Sear undisturbed for about 2 to 3 minutes, or until a golden-brown crust forms.
3. Flip & Baste: Flip each scallop using a fish spatula. Add the butter and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the scallops with the foaming butter and thyme for another 1 to 2 minutes, or until the scallops are just cooked through (opaque in the center). Remove scallops from the pan immediately to prevent overcooking.

Zucchini Couscous with Herbs & Lemon

Serves 4

2 tbsp olive oil

2 shallots or 1 sweet onion, julienned

2 medium zucchini, halved lengthwise, seeds removed, and grated on a box grater

4 – 6 cloves garlic, minced or grated

1 tsp chopped thyme or rosemary leaves

kosher salt, freshly ground black pepper, red pepper flakes

¼ cup chicken or vegetable stock, dry white wine, or water

1 ½ – 2 cups cooked grain, such as farro, couscous, or orzo

½ lemon

¼ cup chopped fresh herbs, such as basil, parsley, chives, or, mint

2 tbsp butter or ¼ cup freshly grated parmesan or pecorino

1. Place a wide skillet over medium heat and add oil. When oil is shimmering, add shallots; saute about 4 minutes until translucent, lowering heat if needed to prevent browning. Stir in zucchini and cook until its juices release and begin to evaporate, about 6 – 9 minutes, stirring occasionally.

2. Add garlic, thyme, and a generous pinch of salt, pepper, and red pepper flakes. Cook, stirring occasionally, until all liquid is evaporated and zucchini is beginning to sizzle. Continue to cook over medium heat, stirring occasionally, until zucchini is very soft and golden. As browning begins to develop on bottom of pan, deglaze when needed: add a tbsp or so of cooking liquid (stock, wine, or water) to pan and use a rubber or wooden spoon to scrape the brown bits off the bottom (be aware that you may not use all of the cooking liquid).

3. When zucchini is caramelized to your liking, add grains and season with salt and pepper. Cook a few minutes until flavors marry; add a little liquid if needed. Remove pan from heat and stir in a little lemon zest and juice, fresh herbs, and butter or cheese. Taste and adjust to your liking.