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": "e4b7cba5aa864937a5acb6299280b991",
    "updated": "2025-04-23T22:27:55.694Z",
    "title": "Pan-Seared Scallops with Leek Purée",
    "subtitle": null,
    "description": "Scallops can seem intimidating to cook at home, but they're surprisingly simple and quick.  This recipe guides you through the process, resulting in a restaurant-quality dish you can easily enjoy anytime.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dry sea scallops",
          "olive oil, divided",
          "leeks, white parts only, well washed and chopped",
          "shallot, thinly sliced",
          "garlic cloves, smashed, divided",
          "reduced-sodium vegetable stock, plus more if needed",
          "kosher salt",
          "freshly ground black pepper",
          "butter",
          "thyme sprig"
        ]
      }
    ],
    "instructions": [
      "Prepare a rimmed baking sheet by lining it with a clean dish towel or paper towel.",
      "Arrange the scallops on the prepared baking sheet. Using a second clean dish towel or paper towel, gently pat the scallops dry. Let them sit for 10 minutes to allow the towels to absorb excess moisture.",
      "While the scallops dry, prepare the leek purée. Heat 1 tablespoon of olive oil in a medium sauté pan over medium heat. Add the leeks, shallot, and 1 smashed garlic clove. Cook for 5 minutes, until fragrant. Pour in the vegetable stock, bring to a simmer, cover, and cook for 20 minutes, or until the leeks are tender. Drain the cooked leeks and transfer them to a blender. Season with salt and pepper and blend until smooth. Pour the purée into a bowl, cover, and set aside.",
      "Clean the sauté pan and heat the remaining 2 tablespoons of olive oil over high heat. Season both sides of the dried scallops with salt and pepper. Once the oil is hot, carefully place the scallops in the pan, ensuring they don't touch each other. Sear for 1½ to 2 minutes per side.",
      "Add the remaining smashed garlic clove, butter, and thyme sprig to the pan with the scallops. Using tongs, flip each scallop. Spoon the hot oil and butter over the scallops as they cook for another 1 to 1½ minutes, until they are firm and opaque throughout. Remove the scallops from the pan and place them on a plate, covering with aluminum foil to keep warm.",
      "To serve, divide the leek purée among four plates. Top each portion of purée with 4 seared scallops. Drizzle any remaining pan juices over the scallops. Serve immediately."
    ],
    "notes_ingredients": "Look for 'dry' scallops rather than 'wet' scallops. Wet scallops are treated with a solution that adds water weight, while dry scallops retain their natural flavor and texture.  Remember to check ingredient packaging for gluten-free labeling if needed.",
    "notes_instructions": null
  }
]