Preheat the oven to 190°C/ 375°F/Gas mark 5.
In a frying pan, sauté the celery, onions and green pepper for 3–4 minutes. Cool slightly.
Remove from the heat and drain. Cook the broccoli until tender.
Put the scallops and vegetables in a casserole dish. Mix gently to distribute evenly.
Whisk together the eggs, cheese and salt. Pour over the top of the scallops and vegetables. Bake in the oven for 35–40 minutes, and serve hot.