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Remove skin and any pin bones from salmon and cut into 1-inch pieces.
Remove tough muscle from side of each scallop if necessary.
Chill salmon and scallops, covered, 15 minutes. In a small skillet dry-roast peppercorns over low heat, stirring occasionally, until fragrant and several shades darker, about 1 minute.
Cool peppercorns and finely grind in an electric coffee / spice grinder.
Chop coriander and cut enough scallion diagonally into thin 1-inch pieces to measure 1/4-cup.
In a bowl lightly beat egg.
In a food processor pulse salmon and scallops 2 seconds, or until pieces are the size of peas. In a large bowl stir together salmon mixture Szechuan pepper, coriander, scallion, egg, and remaining ingredients except the oil.
Preheat oven to 250 F and line a baking sheet with waxed paper.
Form salmon mixture into 12 patties, each about 2 1/2 inches in diameter and 3/4 inch thick, transferring patties as formed to baking sheet (patties will be soft).
Salmon patties may be formed 4 hours ahead and chilled, covered.
In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of salmon cakes until golden brown and just cooked through, about 2 minutes on each side.
Transfer salmon cakes to a baking sheet and keep warm, uncovered, in middle of oven.
Cook remaining salmon cakes in remaining 3 tablespoons oil in same manner.
Server salmon cakes on rice, drizzled with curry sauce and garnished
with coriander.
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