Cut the potato into bite-sized pieces and soak in water. Slice the onion into 5mm strips. Halve the carrot lengthwise and chop into bite-sized pieces. Separate the broccoli into florets and microwave with 1 tbsp water for 30 seconds at 600W, then drain.

Heat half the butter (10g) in a pot over low heat. Add the scallops and cook until lightly browned, then remove. Add the remaining butter (10g) and sauté the potato, onion, and carrot until coated. Stir in the flour and cook until no longer powdery.

Add water and bring to a boil. Cover and simmer on low heat for 7–8 minutes. Remove the lid, add milk, and cook over medium heat while stirring until thickened. Season with salt and pepper.