Pat the scallops dry with a paper towel. On the side of each scallop you'll see a little rectangular muscle. Use your thumb and index finger to lift it up and peel it away from the scallop. Discard, as this is tough to chew.
Using a sharp knife, cut each scallop. The easiest way to do this is to place one hand on top of the scallop, holding it in place, while using your knife to cut horizontally through each scallop, beginning at the end closest to the cutting board.
Combine lime juice, olive oil, soy sauce, rice vinegar, and ginger paste in a small bowl, then whisk to combine. Taste and adjust seasoning as needed.
Spoon the marinade on a plate. Arrange the scallops on top, overlapping them in the shape of a filled-in circle. Spoon on the remaining marinade. Add thinly sliced chilies.
Sprinkle the scallops with chives and a pinch of flaky sea salt. Serve immediately.