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


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.


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.


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.

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