Cut the scallops in half horizontally, season with salt and pepper, and coat with cornstarch.

Cut the yellow bell pepper into thirds and separate the broccoli into small florets. Microwave the broccoli in a heatproof container covered with plastic wrap for 2 minutes at 600W.

Heat half of the olive oil in a frying pan over medium heat, add the scallops, and cook until browned on both sides. Remove from the pan.

Add the remaining olive oil to the pan, then stir-fry the yellow bell pepper, broccoli, and grated garlic until softened. Return the scallops to the pan.