¼ teaspoon finely grated lime zest plus ½ cup and 2 teaspoons freshly squeezed lime juice (from 5 limes), divided
1 tablespoon granulated sugar, divided
1 pound large diver scallops, halved and each half quartered
2 teaspoons coriander seeds
1 teaspoon kosher salt
1 mildly spicy fresh red chile (such as Fresno), thinly sliced crosswise
2-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
Japanese furikake seasoning
1. In a medium bowl, add ½ cup lime juice and 2 teaspoons of sugar. Whisk to combine, then add the scallops and gently stir. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or up to 45 minutes.
2. In a small skillet set over medium heat, add the coriander seeds. Cook, shaking the pan often, until the coriander seeds are golden-brown and toasted, about 2 minutes. Transfer to a small plate to cool and use a mortar and pestle to lightly crush the seeds (you can also place the coriander seeds in a resealable plastic bag and crush them with the bottom of a heavy pot or a rolling pin).
3. In a medium bowl, whisk together the remaining 2 teaspoons lime juice, lime zest, 1 teaspoons sugar and salt. Add the sliced chile. Place the grated ginger in your palm and squeeze the ginger into the bowl to extract the juice; discard the pulp. Remove the scallops from the lime juice and add them to the bowl with the ginger marinade (discard the lime juice from the initial marinade). Divide the scallop mixture between 12 small plates and sprinkle with the toasted coriander and the furikake. Serve immediately.