Scallop Ceviche with Melon Chili and Mint

Name: Scallop Ceviche with Melon, Chili, and Mint
Ingredients: 2 pounds fresh bay or sea scallops, preferably with shells; Sea salt and freshly ground black pepper; Juice of 3 oranges; Juice of 3 lemons; Juice of 3 limes; Zest of 1 orange, finely grated; Zest of 1 lemon, finely grated; Zest of 1 lime, finely grated; 2 teaspoons sugar; 1/4 cup extra-virgin olive oil; 1 small ripe cantaloupe, halved, seeded, peeled, and cut into small cubes; 1/2 bunch fresh mint, hand-torn, plus more for garnish; Kosher salt and freshly ground black pepper; 1 fresh red chili, cut in paper-thin circles