Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles.
Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the 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 the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean.
Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.
SERVINGS: 4 (APPETIZER); Calories: 117; Total Fat 7.5 grams; Saturated Fat: 2 grams; Protein: 11 grams; Total carbohydrates: 2 grams; Sugar: 1 grams Fiber: 0 grams; Cholesterol: 269 milligrams; Sodium: 190 milligrams