At Paringa Estate, Head Chef Josh Kraupner-Taylor showcases the region’s exceptional produce through dishes that feel both refined and effortless. This scallop entrée layers tender scallops with the gentle heat of nduja and the creamy richness of Main Ridge Dairy Cashmere, coming together as a beautifully balanced, flavour-forward plate.
LifestyleScallop with Nduja & Main Ridge Dairy Cashmere from Paringa Estate
Next ArticleScallop with Nduja & Main Ridge Dairy Cashmere from Paringa Estate
15 December 2025
Ingredients
- 4 extra large scallops
- 20 g nduja
- 1 garlic clove, crushed
- 1 shallot, finely diced
- Chives, finely chopped
- 50 g butter
- 10 ml lemon juice
- Salt, to taste
- Main Ridge Dairy Cashmere
- Scallop shells, for serving
Method
1. Heat a pan with a little oil and sear the scallops on one side until golden.
2. Reduce the heat and add the butter, allowing it to froth gently without burning.
3. Stir in the nduja, garlic and shallot, breaking the nduja into the butter to create the sauce.
4. When the tops of the scallops turn opaque, remove from the heat. Add lemon juice, chives and season to taste.
5. To serve, spoon Cashmere into each scallop shell, place a scallop on top and finish with the warm nduja butter. Serve immediately.
Wine Pairing
Pair with the 2023 Paringa Estate ‘The Paringa’ Chardonnay — a bright, elegant style with citrus and stone-fruit notes that complements the richness of the dish beautifully.
