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.

Pan-Seared Scallops with Brown Butter, Lemon & Capers

Serves 4; Sydney Willcox

1 ¼ lb large dry sea scallops, adductor muscle removed
Kosher salt and freshly ground black pepper
2 tbsp cooking or light olive oil
4 tbsp (½ stick) unsalted butter
1 medium shallot, finely chopped
1 - 2 tbsp capers, rinsed well and roughly chopped, optional
3 tbsp dry vermouth or dry white wine
1 lemon, half for juice and half for 4 wedges
3 tbsp finely chopped flat-leaf parsley

1. Cook the scallops: Heat a large sauté pan or skillet over medium-high heat. Add the oil and heat until shimmering. Pat the scallops very dry with paper towels and season with salt and pepper. When the oil is hot, add the scallops in a sparse single layer, leaving space between them; work in batches if necessary. Sear without moving until deeply golden, about 2 minutes. Turn gently using a fish spatula and cook until the second side is golden and the scallops are just cooked through, about 1–2 minutes more. Transfer to a platter and keep warm. Discard oil from skillet but do not wipe out browned bits.
2. Brown the butter: Return the skillet to medium heat. Add the butter to the same pan and cook until foamy and golden brown, with a nutty aroma. Watch closely: the foam will subside as the milk solids turn golden-brown underneath, and the butter will smell nutty — this happens fast, so don't walk away, or it can go from browned to burnt in seconds.
3. Flavor the sauce: Lower heat and add the shallot, stirring 30 - 60 seconds until aromatic. Add capers, if using, and cook for about 1 minute, stirring constantly. Add the wine or vermouth and simmer for 1–2 minutes, scraping up the browned bits from the bottom of the pan. Continue cooking until the liquid is slightly reduced. Remove from the heat and stir in the parsley and the juice from half the lemon. Taste and adjust with salt and pepper.
4. Finish: Arrange the scallops on warmed plates and spoon the brown-butter pan sauce over and around them; add a lemon wedge. Serve immediately.

Roasted Cauliflower with Raisins & Hazelnuts
Serves 4; Sydney Willcox

1 large head cauliflower, cut into bite-size florets
2 tbsp cooking or light olive oil
Kosher salt and freshly ground black pepper

⅓ cup toasted hazelnuts, roughly chopped
¼ cup raisins or currants
1 lemon, zested and halved
1 small garlic clove, finely grated or minced
1 ½ tsp good quality extra-virgin olive oil
Pinch red pepper flakes, optional
2 - 3 tbsp chopped fresh parsley

1. Heat oven to 425°F.
2. Toss the cauliflower with the cooking or light olive oil, salt, and pepper. Spread on a large sheet pan in a single layer, leaving space between the florets. Roast for 25–30 minutes, tossing once, until deeply browned at the edges and tender.
3. Meanwhile, place the raisins or currants in a small bowl and cover with hot water. Let stand for about 10 minutes to plump, then drain well.
4. In a small bowl, combine the lemon zest, juice from half the lemon, garlic, good quality extra-virgin olive oil, and season with salt, black pepper, and red pepper flakes; whisk to combine. Taste and adjust to your liking with more lemon juice for tartness or olive oil for richness.
5. Transfer the roasted cauliflower to a serving platter and drizzle with the lemon dressing while hot. Sprinkle with nuts, raisins, and parsley.