Place chilli, juice, oils and soy sauce in a screw-top jar and shake well. Leave to stand for at least 20 minutes.
Remove coral from scallops and set aside. Slice white meat into thin rounds, about ½ cm (¼ in) thick if possible. Lay slices, in one layer, on four plates. Chop coral into a fine mince and place in the centre of the plates. Shake dressing again, then drizzle it over scallops. Scatter over coriander and sesame seeds and serve.