Cut the broccoli into florets, soak in salt water to remove any worms. Rinse well. Boil water, add the broccoli to the boiling water until slightly softened, remove and soak in ice/cold water, then drain.

Boil 1/2 cup (100 ml) of water, then add the scallops and a pinch of salt. Boil briefly until cooked. Remove and drain. Save the remaining boiling water for the sauce.

Mix the sauce ingredients with the remaining scallop boiling water until dissolved.

Heat the oil, sauté the garlic and ginger until fragrant, then add the sauce mixture, sugar, sesame oil, and white pepper powder. Dissolve the cornstarch in water, then pour into the sauce, cook until boiling, thickened, and the sauce is clear and glossy.

Arrange the broccoli on a serving plate, place the scallops on top, then pour the sauce over.