Ubs In Person Cooking Class: Scallops In White Wine With Asparagus Orzo

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time. Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID. Seared Scallops with White Wine Serves 4 1 ½ lbs large sea scallops, abductor muscle removed, at room temp Kosher salt and freshly ground black pepper Olive oil 1 large shallot, minced 1 - 2 cloves garlic, minced 1/3 cup dry white wine ¼ cup chicken or vegetable stock 1 lemon, for zest and juice 2 tbsp chopped herbs, such as chives, parsley, oregano, or tarragon 4 tbsp butter, cold and cut into cubes 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 (be sure not to overcrowd the pan; cook scallops in two batches if necessary). Cook undisturbed until golden on one side, about 2 minutes, then gently flip with a fish or offset spatula and let cook for another minute until a paring knife inserted into the scallops comes out warm. Remove to a paper towel lined plate to blot and loosely cover with foil to keep warm. 2. Lower heat on pan to medium and add shallots (add more oil if needed). Season and sauté until softened, about 2 minutes. Add garlic and lemon zest and cook 1 minute until fragrant. Deglaze pan by adding wine and stock and using a wooden spoon to scrape the brown bits off the bottom of the pan; reduce the liquid by half, about 4 – 6 minutes. Remove from heat and stir in herbs and juice of half the lemon. With the heat off, begin adding cold cubed butter, a little at a time, and swirling the pan as it melts. When half the butter has been added, begin tasting the sauce. If the sauce is too acidic, continue to add butter to mellow the acidity, tasting often to determine if you want to add more butter. Adjust seasoning as desired and pour sauce over scallops. Buttery Orzo with Asparagus, Spring Onion, & Morels Serves 4 - 6 1 tbsp olive oil 8 oz morel mushrooms, cleaned, trimmed and halved lengthwise Kosher salt, freshly ground black pepper and red pepper flakes 1 bunch asparagus, bottoms trimmed, sliced 1” 3/4 cup shelled English peas, blanched 1 bunch spring onions, whites minced and greens sliced, divided 2 cloves garlic, minced 2 tbsp dry white wine 3 tbsp chicken or vegetable stock 1 lemon, for zest and juice 2-4 tbsp butter, cubed and chilled 1 lb orzo, cooked to al dente 3 oz shaved or crumbled parmesan, pecorino, feta, manouri, ricotta salata, or chèvre 1 bunch fresh parsley, basil, or chives, chopped 1. Place a medium pot over high heat and add a thin layer of olive oil. When oil is shimmering, add mushrooms and cook until well browned, tossing occasionally, about 4 minutes. Season with salt, pepper, and red pepper flakes. 2. Lower heat to medium high and add asparagus and peas; season lightly. Cook until bright green, tossing occasionally, about 3 minutes. Add the minced whites of the spring onions, the garlic, and lemon zest. Cook until aromatic, stirring frequently, about 1 minute. 3. Add wine and scrape any brown bits from the bottom of the pan; cook until evaporated. Add stock and juice from half the lemon. Toss together and cook until almost evaporated, about 1-2 minutes. Lower heat to lowest setting and add 2 tbsp cubed butter; swirl pan until melted. Taste and adjust seasoning, and add more butter as desired to mellow acidity and increase richness. 4. When sauce is balanced and seasoned to your liking, add cooked orzo and stir until warmed through. Remove pan from heat and add sliced greens of the spring onions, herbs and cheese. More Info below.