Thaw frozen scallops.
Rinse and chop coarsely.
Place in boiling salted water.
Return to boil; reduce heat and simmer 1 minute.
Combine soups and milk in blender container or mixer bowl.
Blend or beat till smooth.
Pour into saucepan; stir in cream and chives.
Heat just to boiling, stirring occasionally.
Add scallops; heat through.
Pour into soup bowls; garnish with snipped chives, if desired.