In a blender or food processor combine the egg yolks, Worcestershire sauce, and Tabasco sauce. With the motor running, add the olive oil a little at a time and blend on high until thickened. Transfer the mixture to a large bowl and stir in the peppercorns, capers, pickles, and anchovies. Stir the sea bass and sea scallops into the mayonnaise and let stand for 20 minutes at room temperature before serving.
