Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Scallops au lyonnais Scallops roasted in their shells with a lyonnaise twist.","ingredients":"SCALLOPS : 16 great (king) scallops\nGARNISH : 700g (1 pound 8 ounces) white onions (about 6),150ml (2/3 cup) peanut oil,200ml (3/4 cup plus 1 tablespoon) aged red wine vinegar,100g (3.53 ounces) sandwich bread (about 3 1/2 slices)\nSAUCE : butter (4.32 ounces, 1 stick),olive oil (2 tablespoons),garlic,shallot,thyme,dry white wine (1/3 cup plus 1 tablespoon),white chicken stock (1 cup),salt,freshly ground pepper\nFINISHING : olive oil,salt,freshly ground pepper,flat-leaf parsley,comté cheese (5 x 5cm, 2 x 2 inch)","instructions":"One day before serving, carefully open the scallops and detach their frills (side muscles). Discard the intestines. Make sure the scallops remain attached to their shells. Rinse with water and let them drain on a rack. Place in the refrigerator for 12 hours. Soak the frills in water for 12 hours at room temperature until they become translucent. Drain them well.\nOn the day of serving, peel and slice the onions. In a saucepan, sweat the onions without coloring them, using 50ml (3 1/2 tablespoons) of oil, keeping them slightly crisp. Deglaze with the vinegar and let it reduce completely.\nCut the bread into 5mm (3/16 inch) cubes. In a skillet, heat the remaining oil and toast the croutons until golden. Drain them on paper towels.\nIn a saucepan, place 100g (3.53 ounces, 7 tablespoons) of butter and melt it while whisking. Once it becomes a beurre noisette, remove it from heat and transfer to a bowl. Set aside.\nIn a saucepan, heat oil and sweat the scallop frills. Drain and set aside the cooking liquid.\nPeel and slice the garlic and shallot. Melt the remaining butter in a saucepan, then add the shallot, garlic, and thyme. Cook for 5 minutes, deglaze with the wine. Reduce by half, then add the scallop frill cooking liquid and chicken stock. Cook for 30 minutes. Strain the sauce through a fine sieve into another saucepan. Return to heat and reduce to 100ml (1/3 cup plus 1 tablespoon). Off the heat, gently whisk in the beurre noisette. Season with salt and pepper.\nPreheat the oven to 180°C (350°F, gas mark 4). Season the scallops on a baking sheet with a little olive oil, salt, and pepper, then roast in the oven for 8 minutes. Finely chop the parsley leaves.\nArrange the onions, croutons, and parsley in the shells. Place a slice of Comté cheese atop each scallop. Whip the sauce until frothy with an immersion blender and drizzle it over the scallops. Serve immediately.","region":"FR"}