Scallop Seviche II

15 scallops on the half shell (with roe, optional)
1 teaspoon finely grated lime rind
2 cloves garlic, chopped
2 fresh red chiles, seeded and chopped 1/4 cup lime juice
1 tablespoon chopped fresh parsley
1 tablespoon olive oil

1 Take the scallops off their half shell. If the scallops need to be cut off the shell, use a small, sharp paring knife to carefully slice the attached part away from the shell, being careful to leave as little scallop meat on the shell as possible. Remove the dark vein and white muscle, and wash the shells.
2 In a nonreactive bowl, mix together the lime rind, garlic, chiles, lime juice, parsley and olive oil and season with salt and freshly ground black pepper. Place the scallops in the dressing and stir to coat. Cover with plastic wrap and marinate in the refrigerator for 2 hours to cook the scallop meat.
3 To serve, slide the scallops back onto a half shell and spoon the dressing over. Serve cold.