Cut up both large prawns and keep a whole one (with the head). Take away the head and cut the second prawn on the back.
Let marinate with lemon juice, olive oil and a branch of fresh thyme. (minimum: 30 minutes).
Season and fry the escalope, drain it on an absorbent paper.
Fry both prawns in a skim frying pan. Add the rest of the marinade and the scallop.
: Set in the plate with lemon thin strips and fresh thyme.