Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "SCALLOPS",
  "description": "A delightful dish of scallops roasted in their shells, served with a delicious Grenobloise sauce that enriches the flavors, perfect for a special occasion.",
  "subtitle": "Roasted in Their Shells, à la Grenobloise",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "20 GREAT (KING) SCALLOPS",
        "1 SHALLOT",
        "SCALLOP FRILLS (SIDE MUSCLES)",
        "1 TABLESPOON OLIVE OIL",
        "20G 2.47 OUNCES (5 TABLESPOONS) BUTTER",
        "1 CLOVE PINK GARLIC",
        "1 BOUQUET GARNI",
        "200ML 3/4 CUP PLUS 1 TABLESPOON DRY WHITE WINE",
        "200ML 3/4 CUP PLUS 1 TABLESPOON WHITE CHICKEN STOCK (SEE P. 246)",
        "2 LEMONS",
        "1/4 BUNCH FLAT-LEAF PARSLEY",
        "100G 3.53 OUNCES (3 1/3 CUPS) SANDWICH BREAD CUBES (ABOUT 3 1/2 SLICES)",
        "1 TABLESPOON OLIVE OIL",
        "30G 1.06 OUNCES (1/4 CUP) SMALL CAPERS",
        "50G 1.76 OUNCES (3 1/2 TABLESPOONS) BUTTER",
        "OLIVE OIL",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "LEMON JUICE"
      ]
    }
  ],
  "instructions": [
    "PREP THE SCALLOPS One day ahead, carefully open the scallops and remove their frills (side muscles). Discard the intestines. Ensure that the scallops are well attached to their shells. Rinse with water and drain on a rack. Reserve in the refrigerator for 12 hours. Purge* their frills of impurities by soaking in water for 12 hours at room temperature until they turn translucent.",
    "MAKE THE SAUCE The day of serving, coarsely slice* the unpeeled shallot. Sauté the scallop frills to release their residual water and drain in a strainer (sieve). Heat the olive oil and 20g - 0.71 ounce (1 1/2 tablespoons) butter in a Dutch oven (cast-iron casserole). Sear* the frills to color well, then add the shallot, unpeeled garlic, and bouquet garni. Deglaze with the wine and reduce* by one-third. Add the chicken stock and reduce by half. Pour the contents of the pan into a strainer and filter the sauce through a conical strainer* into a bowl. Set aside*.",
    "MAKE THE GRENOBLOISE CONDIMENT Use a vegetable peeler* to remove the zest from the lemons, then julienne* the zest. Supreme* the lemons over a bowl to collect the juice. Cut the sections into a small dice. Blanch the julienned zest two times in boiling water, then confit in the lemon juice for 10 minutes over low heat and set aside. Mince* the parsley leaves. Toast the bread cubes in a skillet or frying pan with olive oil and drain the capers.",
    "FINISHING Preheat the oven to 180°C - 350°F (gas mark 4). Melt the butter in a saucepan and make a beurre noisette*. Set aside. Season the scallops with a little olive oil, salt, and a turn of the pepper mill, and roast in the oven for 10 minutes. Add the beurre noisette to the sauce and beat, then add a dash of lemon juice. Arrange a little grenobloise condiment over each scallop, cover with sauce, add some croutons, and serve."
  ],
  "author": "BENOIT"
}