Sea Scallop and Lobster Sausage with Tomato Sauce by Jean-Claude Garzia of Cambridge Beaches Hotel in Bermuda. Frog Legs by Bernard Loiseau of La Cote d'Or in Saulieu, France. Creme Brulee with Strawberries by Kyle Kingrey of Villa Madeleine in St. Croix, U.S.V.I.