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1. Heat up a saucepan with 2 tablespoon olive oil and add the greens in small batches and toss until they sweat and are slightly wilted.  Place in a separate bowl and toss with lemon juice and season with salt.  Leave aside.
2. Heat up the remainder 2 tbsp olive oil and place scallops in pan and cook for approx 2 mins on one side and then turn and cook a further 1 min on other until they are ‘springy’ to the touch.  You may grill scallops for a better finish instead.

1. In a medium pot, add the butter and oil, then the onion and sauté until translucent. Add the pork and cook for 2mins.
2. Add the burgul and cook for a further 2 mins whilst stirring continuously.
3. Add the chicken stock and bring to the boil.  Reduce to a simmer and cook for 15-20mins, stirring occasionally, until the liquid is absorbed and burgul cooked through.  Add more water if needed. Season to taste.

1. To make the butter sauce, place saffron in a small stainless steel mixing bowl with the dry vermouth.  Allow to soak for 5mins.  Place bowl over a pot of boiling water (bain-marie). Add the rest of the sauce ingredients.  Mix to combine and season with salt.

1. You may shape up the pligouri mix into 4 rounds using a cookie cutter or place a heaped tablespoon of mix in four parts on the plate.
2. Add a level tablespoon of wilted greens on top of each pligouri portion.
3. Dip scallops into the butter sauce which will melt slightly from the heat of the scallop and place on top of the wilted greens.
4. Warm up the remainder of the butter sauce over a bain-marie (hot water bath) and drizzle some along the side of each dish.
5. Sprinkle the shaved Avgotaraho over the scallops and serve immediately.