Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "bb978771ddd144459e524b2f3548e055",
    "updated": "2025-05-04T21:11:51.478Z",
    "title": "Instant Pot Scallops and Potatoes with Garlic-Saffron Aioli",
    "subtitle": null,
    "description": "Although saffron is optional in the garlic mayonnaise, it imparts a lovely sunny yellow hue to the aioli and adds a unique floral and slightly pungent flavor. Saffron—the dried stigmas of a crocus flower that must be harvested by hand—is quite expensive, but only a small amount is needed to make an impact.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ground coriander",
          "black pepper",
          "ground nutmeg",
          "fresh or thawed frozen sea scallops",
          "extra-virgin olive oil",
          "small round red potatoes, quartered",
          "parsnips, peeled and cut crosswise into (12.7 mm)-thick slices",
          "shallot, cut into wedges",
          "coarse salt",
          "zucchini or yellow summer squash, cut into (38.1 mm) pieces",
          "whole30 compliant avocado mayonnaise",
          "fresh lemon juice",
          "clove garlic, minced",
          "saffron threads, crushed (optional).",
          "coarse salt",
          "fresh basil leaves"
        ]
      }
    ],
    "instructions": [
      "In a small bowl, mix together the coriander, 1/4 teaspoon of the black pepper, and the nutmeg. Sprinkle this seasoning evenly over the scallops.",
      "Set the 6-quart Instant Pot to Sauté mode on Normal/Medium. Add 1 tablespoon of the olive oil to the pot and heat. Add half of the scallops and cook, turning once, until browned, about 2 to 3 minutes. Transfer the scallops to a plate and cover to keep warm. Repeat with the remaining olive oil and scallops.",
      "In a large bowl, toss together the potatoes, parsnips, and shallot. Drizzle with the remaining 1 tablespoon of olive oil and season with the salt and the remaining ½ teaspoon black pepper. Toss to coat evenly.",
      "Pour 3/4 cup of water into the Instant Pot. Place the rack at the bottom of the pot, then arrange the potato mixture on top of the rack. Secure the lid.",
      "Select Manual mode and cook at high pressure for 9 minutes. Perform a quick pressure release when done. Carefully arrange the scallops and zucchini in an even layer over the potato mixture and lock the lid again.",
      "Select Manual mode and cook at high pressure for 1 minute. Perform a quick pressure release.",
      "In a small bowl, combine the mayonnaise, lemon juice, garlic, saffron (if using), and a pinch of coarse salt. Mix well.",
      "Sprinkle the cooked scallops and vegetables with the fresh basil and serve alongside the garlic-saffron aioli."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]