Thoroughly combine the ingredients for the eggs in a bowl. Place one scallop each in the bottom of eight small teacups and divide the egg mixture between teacups. Tap teacups lightly on counter to remove air bubbles.
Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes, remove from steamer and let rest for three minutes before removing plastic wrap. Check that the egg is cooked by putting a toothpick through the center – it should come out clean.
Spoon half a teaspoon of salmon roe onto each steamed egg and sprinkle each with chopped chives and serve.