In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving.
In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon.
With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets.
Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives. Yield: 40 appetizers (1/2 cup sauce).