In a bowl, mix soy sauce, sugar, wine, and chicken stock together.
Pat dry scallops and season with salt and pepper.
Heat a frying pan on med high, add cooking oil.
When oil is shimmering, sear scallops on both sides.
Side scallops aside.
Add a little more oil of pan is dry, stir-fry garlic and ginger until fragrant.
Add carrot and stir fry for 30 seconds.
Add broccoli and stir-fry for a minute.
Pour in sauce mixture, and bring to boil.
Drizzle in corn starch slurry while stirring to thicken sauce.
Remove from heat and serve topped with seared scallops.