This episode the Rogues travel to Portsmouth, NH where they met up with Alex from New England Fish Mongers. Whats on the menu? Local sea scallops are in season for the next few months and wow, they are delicious & sustainable! Rich prepared maple-seared scallops served on top of a sun-dried potato mash. Matt created a scallop ceviche denatured in a mix of lime juice, pineapple juice & coconut milk. Sea scallops are best when seared or grilled and the smaller bay scallops are great for ceviche. Scallops last 1-3 days in the fridge and months in the freezer. Use your nose when picking out scallops. If your local monger won’t let you sniff the catch, walk away. Both dishes were paired with Earth Eagle Brewery’s Finnish style ale aged in spent gin barrels.