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": "3d975b2e00a744b58866be34b9943a11",
    "updated": "2025-04-23T18:32:03.547Z",
    "title": "Millet Risotto with Spring Vegetables and Seared Scallops",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bay scallops",
          "millet",
          "seafood stock (or chicken)",
          "white wine",
          "fresh peas",
          "asparagus, ends trimmed and cut into (25.4 mm) pieces",
          "minced shallots",
          "butter",
          "olive oil, divided",
          "salt and pepper"
        ]
      }
    ],
    "instructions": [
      "Warm the seafood (or chicken) stock in a small saucepan over medium heat.",
      "Once warm, reduce the heat to low and keep the stock warm on the stove.",
      "Heat 1 Tbsp. of olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering.",
      "Add the millet to the hot oil and toast, stirring constantly, for about 2 minutes.",
      "Pour in the white wine, stir, and scrape up any browned bits from the bottom of the pan.",
      "Once the wine has evaporated, begin adding the warm stock, 1 ladle at a time, stirring continuously until each ladleful is absorbed.",
      "Continue adding stock and stirring for about 30 minutes, until all the stock has been incorporated and the millet is creamy and al dente.",
      "Season generously with salt and pepper and keep warm.",
      "Melt the butter in a large skillet over medium-high heat.",
      "Add the asparagus and minced shallots to the melted, foaming butter.",
      "Sauté for about 3 minutes, until the asparagus is lightly browned.",
      "Season with pepper.",
      "Add the fresh peas and cook for another minute. Season with salt and pepper.",
      "Gently fold the spring vegetable mixture into the millet risotto.",
      "Pat the scallops dry and season them with salt.",
      "Heat the remaining 1 Tbsp. of olive oil in a large skillet over high heat until almost smoking.",
      "Carefully add the scallops to the hot skillet, being sure not to overcrowd the pan (cook in two batches if necessary).",
      "Sear the scallops undisturbed for 2 minutes per side.",
      "Remove the seared scallops from the skillet and place them on a paper towel-lined plate to drain any excess oil.",
      "Serve the risotto topped with the seared scallops."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]