Joey From New York paired his Roasted Pineapple and Vanilla cocktail with caramelized sea scallops and jasmine rice risotto. Okay, that sounds delicious, but do I need to institute a scallop meter for this show? I know they're in Miami, but people, do something -- anything -- else! Jamie is okay with the combo, but not thrilled. Howie's Watermelon-Chile cocktail is paired with balsamic-glazed scallops (ANYTHING, people!) with an arugula, blueberry, and grape salad. It also looks like he's got some folded bacon and basil perched on top. Jamie appreciates the way Howie's added richness works with the heat of his cocktail. Hung is very, VERY proud of his salmon and salmon skin with a sour cream, Meyer lemon, and balsamic sauce, which he thinks -- sorry, KNOWS -- will go well with his Raspberry Mint cocktail. Jamie is not impressed and thinks the drink is too sweet for the dish. Hung smiles tightly. Moving on to CJ, Jamie comments Britishly, "Hello, you're very tall." Hee. CJ paired his "Lemon Bomb" with caramelized watermelon, avocado, and grilled squid. There are some chive buds draped across the watermelon as well. Jamie decides that CJ's cocktail called for a richer dish. Next, Jamie determines that Dale's seared foie gras with candied parsnips and an orange and rice wine vinegar gastrique goes well with the Sapphire Sherry even before he tastes the drink again. He tastes and guess what, he was right! In rather depressed tones, Tre explains that he wanted to contrast his Strawberry-Basil cocktail with a sumac and black pepper-seared halibut served with watermelon and some sea salt that he smoked himself. Jamie tells him it all "really works," which you would think is good news, but Tre's face is impassive to the point of boredom when hears this. Has anyone checked to see if he's still alive? Casey took a "sweet route" with her dish. She made French toast from a baguette and then placed a piece of pecan-encrusted seared foie gras on top. There's also a raspberry sauce. Jamie thinks it "works really well."