(Optional) Leave scallop out to reach room temperature if frozen or chilled.

Separate the broccoli florets from its stem if using non-frozen. Peel outer layer of stem and cut into bite sized pieces.

(Optional) Soak broccoli florets in salted water for 10 minutes to clean.

Bring a pot of water to a rolling boil and add the teaspoon of salt and oil.

Prepare a bowl of cold or iced water to hold blanched broccoli and scallops.

Blanch the broccoli for 4 to 5 minutes for a slightly crunchy texture. Add a minute or two if from frozen.

Taste a piece if needed and blanch longer if a softer texture is preferred.

Remove and soak in cold or iced water to stop cooking.

Blanch large scallops between 30 to 60 seconds depending on size and preferred texture. Frozen or chilled scallops may need an additional minute or two.

Test it out on one first if possible and blanch longer as preferred.

Note that scallops will shrink the longer it's blanched.

Remove scallops into cold or iced water to stop cooking.

Arrange broccoli florets in a circle and place stems in the middle. Place scallops in the middle, ontop of the stems.

Excluding starch slurry, mix all other gravy ingredients (water, oyster sauce, light soy sauce, sugar, white pepper, rice wine) and set on stove on medium heat, stir to dissolve.

Adjust to taste as preferred:
More oyster sauce for umami
More light soy sauce for saltiness
More sugar for sweetness
More pepper for kicks
More rice wine for booziness

Create starch slurry by combining one tbsp of corn or potato starch to one tbsp of water, mix until dissolved. Add another tbsp of water if you have troubles mixing.

Lower heat on stove before adding slurry to prevent lumps. Stir in slurry to into gravy mix and increase heat until thickened.

Add lesser slurry if you prefer a thinner consistency or more if thicker. (See experimental notes below)

Pour gravy over plated broccoli and scallops. Garnish as you fancy (garlic chips/sesame oil/chilli crisps/herbs etc)

Fight over scallops during mealtime.

Time saving tips:

Prep florets and stems the day before and refrigerate in an air tight container or Ziploc bag.

Make gravy mix and refrigerate a day before. Just reheat and add slurry to thicken right before serving.

Some future ideas:

Use gravy from pencai with abalone, large shitake mushrooms, fish maw etc

Sous vide broccoli with a stock, seasoning or herbs such as dashi for depth

Add crisp and texture by charring broccoli or scallops

Use a herbal broth of sauce, refer to recipes in Herbalicious: Contemporary Cooking with Chinese Herbs by Joanna Wong

Some experimental notes and failures from past attempts:

Never boil broccoli and scallops together as white protein strands/scum from scallops will stick to florets. Boil scallops last.

Using the water from branched broccoli would add more broccoli taste but may turn gravy slightly greenish.

Substituting light soy sauce for sukiyaki or teriyaki sauce makes an interesting japanese twist but might require more salt.

Thin gravy will not adhere to the broccoli, reduce or concentrate further.