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": "92 FISH",
  "description": "AUX LYONNAIS SCALLOPS Roasted in Their Shells, à la Lyonnaise",
  "subtitle": "AUX LYONNAIS SCALLOPS Roasted in Their Shells, à la Lyonnaise",
  "ingredients": [
    {
      "section": "SCALLOPS",
      "ingredients": [
        "16 GREAT (KING) SCALLOPS"
      ]
    },
    {
      "section": "GARNISH",
      "ingredients": [
        "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)"
      ]
    },
    {
      "section": "SAUCE",
      "ingredients": [
        "120G 4.32 OUNCES (1 STICK) BUTTER",
        "30ML 2 TABLESPOONS OLIVE OIL",
        "1 CLOVE GARLIC",
        "1 SHALLOT",
        "1 SPRIG THYME",
        "100ML 1/3 CUP PLUS 1 TABLESPOON DRY WHITE WINE",
        "250ML 1 CUP WHITE CHICKEN STOCK (SEE P. 246)",
        "SALT",
        "FRESHLY GROUND PEPPER"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "1 TABLESPOON OLIVE OIL",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "SEVERAL SPRIGS FLAT-LEAF PARSLEY",
        "4 (5 x 5CM 2 x 2 INCH) THIN SLICES COMTÉ CHEESE"
      ]
    }
  ],
  "instructions": [
    "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. Soak the frills in water for 12 hours at room temperature. They should turn translucent. Drain.",
    "The day of serving, peel and slice the onions. Sweat them without coloring in a saucepan with 50ml - 3 1/2 tablespoons oil, keeping them a little crisp. Deglaze with the vinegar and reduce completely.",
    "Cut the bread into 5mm - 3/16 inch cubes. Heat the remaining oil in a skillet or frying pan and toast the croutons. Drain on paper towels.",
    "Put 100g - 3.53 ounces (7 tablespoons) butter into a saucepan and melt while mixing with a whisk. When it becomes a beurre noisette, remove the pan from the heat. Transfer to a bowl and set aside.",
    "Heat the oil in a saucepan and sweat the scallop frills. Drain and reserve the cooking liquid.",
    "Peel and slice the garlic and shallot. Melt the remaining butter in a saucepan and add the shallot, garlic, and thyme. Cook for 5 minutes, then deglaze with the wine. Reduce by half, then add the scallop frill cooking liquid and chicken stock. Cook for 30 minutes. Filter the sauce through a fine strainer (sieve) into a saucepan. Return to the heat and reduce the sauce down to 100ml - 1/3 cup plus 1 tablespoon. Off the heat gently whisk in the beurre noisette. Season with salt and pepper.",
    "Preheat the oven to 180°C - 350°F (gas mark 4). Season the scallops on a baking sheet with a little olive oil, salt, and a turn of the pepper mill, and roast in the oven for 8 minutes. Mince the parsley leaves.",
    "Arrange onions, croutons, and parsley in the shells. Place a slice of Comté cheese on the scallop. Beat the sauce until frothy with a handheld blender and drizzle over scallops. Serve."
  ],
  "author": ""
}