Diver Scallops A la Plancha at NoMI Kitchen
A beautiful mix of scallops, market pepper ragout, and vegetable broth, this dish really is as good as it looks. "When creating dishes, it is hard not to lean on the old adage that fat is flavor," says chef de duisine Sean Pharr. "Thankfully, the summer and surrounding farmers provide ingredients that cause a roller coaster of emotional highs and lows on our palate. Starting with the freshest and highest quality produce like Nichols Farm’s delicious bell peppers (red, yellow, purple), zucchini, tropea onions, and heirloom cherry tomatoes makes my job a little easier."


Nomi, 800 North Michigan Avenue (at East Chicago Avenue); 312-239-4030.