Remove scallops from shells, reserving shells. Slice scallops thinly; place in nonreactive bowl. Whisk together yuzu juice, soy sauce, sesame oil, lemon juice, sugar, jalapeno and onions. Pour over scallops; marinate at least 8 but not more than 12 minutes. Spoon ceviche into reserved shells; garnish with chives. Serve immediately on a bed of crushed ice.
Recipe created by Chef Rick Tramonto