Rinse the scallops and pat dry with a paper towel.

Heat a medium cast iron skillet over medium-high heat. Add olive oil.

Add the scallops to the hot oil. Sear until golden brown on each side, about 2 to 3 minutes per side.

Remove the scallops from the pan. Add the ponzu sauce, stirring and scraping up solids from the bottom of the pan. Reduce the liquid until it becomes shiny and slightly thickened, about 1 1/2 to 2 minutes.

Return the scallops to the pan. Add the ginger. Stir until the scallops are coated. Add 2 tablespoons chives just before removing the pan from the heat.

Place the scallops on a plate and spoon the glaze over. Sprinkle with the remaining chives and finger lime. Serve immediately.