1. To make the sauce: Combine the orange juice, honey, and chiles in a saucepan and simmer until reduced by half.
2. Chill for 30 minutes.
3. Add the mixture to the yogurt and whisk together well.
4. To make the croquettes: Combine the shrimp, scallops, teriyaki marinade/sauce, garlic, egg white, pickled ginger, cilantro, and scallions in a food processor and puree until the mixture forms a smooth paste, about 1 minute.
5. Cover and chill for at least 1 hour.
6. Preheat the oven to 350 degrees.
7. Form the shrimp and scallop paste into 1-oz. cakes, 1 1/2-inches wide and 3/4-inch thick and coat lightly with bread crumbs.
8. Heat the olive oil in a nonstick skillet over moderate heat.
9. Add the cakes and sauté until lightly brown on both sides, about 1 minute a side.
10. Transfer cakes to the oven until just cooked through, about 6-8 minutes.
11. Transfer 2 cakes to each of 5 plates and drizzle with the sauce or serve the sauce on the side.
