Cooking with the Concorde Restaurant At Bradley’s Sheraton - WFSB 3 Connecticut

Cooking with the Concorde Restaurant At Bradley’s Sheraton

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Pistachio crusted scallops



  • 4ea u-10 scallops
  • 1tsp olive oil
  • Salt pepper to taste
  • 1tbsp Crushed Pistachios



Herb and goat cheese risotto


  • ½ oz Garlic
  • ½ oz Shallots
  • 3oz Chicken stock
  • 2oz Goat cheese
  • 1tsp Fresh herbs 



Fig and honey relish


  • 2 ea Fresh black mission figs
  • 1oz Red peppers small dice
  • 1oz Red onion small dice
  • Pinch Parsley
  • 1 tsp Orange marmalade
  • ½ oz Cherry peppers
  • 1tsp Honey



  1. Season scallops with salt and pepper
  2. In sauté pan over med heat add olive oil and sear both sides of the scallops
  3. Top with the crushed pistachios and place in 350 degree oven for 5 min or
  5. In separate pan over med heat add oil and lightly sauté garlic and shallots add the precooked risotto and slowly add chicken stock butter
  6. Once chicken stock reduces add goat cheese and fresh herbs.
  8. Roughly chop figs and add to mixing bowl add small diced red peppers, red onions, parsley, honey, orange marmalade  minced cherry peppers .