Cut the heaviness of potato gnocchi with bright green peas and chunks of sweet crab.
Gyoza skins double up as ravioli wrappers in a pinch.
To make the shallot sauce: combine shallots and red wine in a small saucepan. Bring to a boil and braise shallots for 2 to 3 minutes over medium heat.
Sumac’s wonderful tangy flavour takes on a slight, smoky taste when seared with the scallops so use it sparingly.