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["Start by assessing the scallops at the fish store.", "I usually inspect every one just to make sure that they're all in perfect shape, i.e.", "not torn, and fresh with a sweet ocean smell.", "The next step is to remove the side mussel that connects the scallop to its shell; it's not hard to miss; just pull it off with your fingers.", "Keep the shells to serve the ceviche in.", "Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll ""cook"".", "Put the scallops in a glass bowl and season with a fair amount of salt and pepper.", "Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine.", "Add the olive oil and blend again to emulsify.", "Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely.", "Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e.", "cooked from the acid in the fruit.", "In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.", "To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad.", "Garnish each serving with some fresh mint."]
