Scallops with Saucy Noodles, Broccoli and Shallots

I made this just for myself, hence the small proportions, but it's easily scaled. I'm using handful as a measurement for this which may work quite well- if you have big hands, you can probably eat more.

Ingredients
.6 lb of scallops (I used fairly large scallops for this, and obviously the weight doesn't have to be that precise)
Handful of broccoli cut into florets
1/2 a handful of shallots, sliced
1 clove garlic, chopped
Splash of white wine (I used cooking vermouth)
Handful of noodles- I used a Thai linguini style, but any Asian style noodles would work

1. Start the water boiling for the noodles while you prepare the vegetables.
2. Start the noodles, the rest of the recipe will cook in the time it takes them to be done.
   
3. Lightly oil a frying pan on medium-high heat and add in the scallop- salt and pepper the exposed side. Scallops will get chewy if you cook them too long, so make sure the heat is high enough to brown the side that's cooking in no more than a couple minutes.
   
4. Once the scallops have browned on one side, flip them and then add the brocolli and garlic- make sure the scallops all still have contact with the pan. Salt and pepper again.
   
5. When the other side of the scallops has browned, splash in enough white wine to cover the bottom of the pan and quickly cover the pan. I use this technique with wine and vinegar in a lot of recipes- it steams everything, makes a nice sauce and also has a nice dramatic effect.
6. The noodles should be done by now, so drain them.
   
7. The wine just needs to cook long enough for the alcohol to cook off, but you still want some liquid- a minute or two will do it. Then add in the noodles, turn off the heat and mix.