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Hang on to this recipe. Chef Brian Duffy is rotating it off the Shanachie menu, but if he’s in the kitchen, he promises to make it for anyone who asks. Or begs.

Serves 4

Mustard Crust
Ingredients:

• 1/4 cup whole grain mustard
• 1/2 cup panko [Japanese bread crumbs, available at Asian groceries and some gourmet shops]
• 1 Tbsp. chopped parsley
• 1 tsp. Dijon mustard

Directions: In a small bowl, combine all ingredients and mix very well.

Irish Potato Boxy

Ingredients:

• 1 cup mashed potatoes
• 1/2 cup flour
• 2 egg whites
• 1/2 cup heavy cream
• 2-1/2 gold potatoes
• 1/16 cup sour cream
• 1/2 cup green onions
• Salt and pepper, to taste
• 1/4 bunch chives

Directions: Julienne potatoes or shred on a box grater. Mix the remaining ingredients together to create a pancake batter. Add shredded potatoes and season with salt and pepper.

Preheat oven to medium high. Lightly coat the bottom of a large nonstick pan with oil. With a spoon, form cakes in pan and flatten slightly. Cook 3 - 4 minutes on each side.

Scallops
Ingredients:

• 12 jumbo U-10 dry scallops
• Salt & pepper
• 1 Tbsp. dijon mustard
• 12 spears of asparagus, blanched & chilled
• 2 oz. micro greens
• 1 tsp. oil
• 1 tsp. lime juice

Directions: Preheat oven to 400 degrees. Preheat a nonstick pan on medium high and season the scallops. Rub the sides of the scallops with the dijon. Sear for 1 - 2 minutes, top and bottom. Top each scallop with the mustard crust.

In a separate pan place blanched asparagus and put in oven with the scallops.

In a separate pan place the boxty and reheat. Bake in oven for 6 - 10 minutes or until desired temperature is reached.

While everything is in the oven, dress the greens with oil, lime juice and salt and pepper. Remove everything from the oven and place on plate in this order:

• Boxty
• Scallops
• Asparagus
• Top with dressed micro greens

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