Serves 4


  • 2 tablespoons coconut oil, divided
  • 2 medium cloves garlic, chopped
  • 1 medium shallot, thinly sliced
  • 2 cups eggplant, cubed
  • 2 cups mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 14 ounce can artichoke hearts, drained
  • 1 pound wild-caught scallops, patted dry
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

To serve:

  • 5 cups cooked brown rice or quinoa


  1. In a large skillet or wok, heat oil over medium heat. Sauté the garlic and shallots for 2-3 minutes, or until they start to color.
  2. Add the eggplant, mushrooms, bell peppers, broccoli, cauliflower, and artichoke hearts.
  3. Reduce the heat to low and cook for a further 5-10 minutes, or until the veggies are crisp-tender, stirring occasionally and adding extra oil as needed.
  4. Toss in the scallops along with the salt, black pepper, and garlic powder. Cook for another 4-5 minutes, or until scallops are fully cooked.
  5. Serve with brown rice or quinoa.
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