Combine yogourt, wasabi, lemon zest and juice in a small bowl. Refrigerate. Season scallops with salt and pepper. Set aside.
Brown chorizo in a skillet over medium heat for 1 to 2 min. Set aside. In same skillet over medium-high, heat oil and add scallops, cooking for 1 to 2 min. per side, or until firm, opaque and lightly browned. Set aside.
Arrange chorizo slices on a serving platter. Layer a dollop of yogourt mixture, 1 scallop and a second dollop of yogourt mixture on each slice. Garnish with a piece of chive.