1. In a skillet, heat 1 tablespoon of the vegetable oil. Sauté the garlic chives and over moderately high heat until wilted, stirring often. Transfer to a bowl and let cool.
2. In a food processor, combine the scallion and ginger and pulse until the scallion is finely chopped. Add the soy sauce, cornstarch, sesame oil, salt and pepper. Pulse until the ingredients are finely chopped. Add half of the garlic chives and pulse just until evenly incorporated but not smooth. Transfer to a bowl.
3. Add scallops and the remaining half of the garlic chives to the scallion mixture. Stir together using a spoon to evenly combine.
4. Spoon a teaspoon of the filling into the center of each wonton skin. Using your finger, wet the edges of the wrappers with cold water. Draw the edges up and pleat evenly. Repeat with the remaining wonton skins and filling.
5. In a pot, bring water to a boil. Add in wontons, making sure they do not stick together. Cook on high heat until the water returns a boil. Then, add ½ cup of cold water. Cook on high heat until boiling (or until the wontons are cooked through), then strain from water and place in a bowl.
6. Serve warm, tossed in the chili sauce (recipe above) and top with remaining garlic chive blossoms.

For the chili sauce:

1. Combine all ingredients into a bowl and whisk together. Spoon generously over cooked wontons just before serving.