Creatively Seasoned: Savory Seafood French Toast

What happens when talented Charlotte cooks and chefs use Bo’s Famous Seasoning to create a brand new dish? Chef Adams Spears took the challenge, along with four other chefs. Bon appétit!

Savory Seafood French Toast
By Chef Adam Spears

RECIPE DESCRIPTION:

When we asked Chef Adam to work his magic with Bo’s Famous Seasoning, he asked, “Why go sweet, when you can go savory?” He emerged from his culinary lab with a seafood-topped savory french toast dish that’s sure to be the mic-drop moment of your next brunch.

INGREDIENTS:

Seafood Cream Sauce

  • 1/2 tsp Bo’s Famous Seasoning
  • 1 Small Red Onion; diced (can substitute for white or yellow)
  • 2 Roma Tomatoes; diced
  • 2 tbsp Minced Garlic
  • 4 tbsp Butter (can substitute for oil)
  • 2 oz Bay Scallops (raw)
  • 2 oz. Crab (avoid imitation crab)
  • 2 oz. Shrimp (raw)
  • 2 oz. Crawfish
  • 2 oz. Lobster
  • 1/2 tbsp flour
  • 1/2 cup heavy cream

Savory French Toast Batter

  • 1 tsp Bo’s Famous Seasoning 
  • 4 eggs 
  • 1 1/2 cups milk 
  • 1/2 cup heavy cream 
  • Black Pepper to taste 

Optional herbs:

**You can add dill, tarragon, chervil, parsley, chives, scallions; up to 2 tsp of each.

INSTRUCTIONS:

Seafood Cream Sauce 

  • Add red onions, Roma tomatoes, minced garlic & butter into a 10” nonstick pan on high heat. Cook until golden brown stirring occasionally, approximately 3-5 minutes.
  • Once brown add in any raw seafood cook for 2-3 minutes stirring frequently on high heat.
  • Add remaining seafood, flour, and Bo’s Famous Seasoning to create a light roux, stirring frequently for 2 minutes on medium/high heat.
  • Pour in heavy cream stirring constantly for 2 minutes on medium heat or until begins the thicken.
  • Remove from heat and serve overtop Savory French Toast. 

Savory French Toast Batter:

  • Beat the eggs in a bowl until well mixed.
  • Stir in the milk, heavy cream, Bo’s Famous Seasoning, pepper, & optional herbs. 
  • Dip bread in savory French toast batter mixture, turning to coat both sides evenly.
  • Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until brown on both sides and cooked throughout.
  • Top with seafood cream sauce & enjoy! 

Photo Gallery

Enjoy photos of this dish shot by Ernesto Moreno.


About Chef Adams Spears

Chef Adam Spears attended Johnson & Wales University and worked under an array of talented Charlotte chefs before opening his first restaurant & bakery, Local Loaf, in 2013.

By the end of 2018, Local Loaf moved to the heart of NoDa, where Chef Spears now serves up delicious breakfast, brunch & bakery items. His commitment to consistency in products, passion, service and great flavor is clear in every unique menu item.

This Culinary Exploration Was Sponsored By 

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