by Jean-Paul Chevré, Conseillé Culinaire
compliments of Rougie France
Shell the shrimp and make a small incision running down the back. Marinate with lemon juice, olive oil and a sprig of fresh thyme for at least 30 minutes.
Season and sear the foie gras slices, and then set aside on a paper towel to drain off excess oil.
Remove the fat from frying pan and sear prawns. Add the remaining marinade and the foie gras.
Serve with thinly sliced lemon and fresh thyme.
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