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.