Pasta Salad with Shrimp and Scallops

This is a long term project, not the 20 minutes in the otherwise excellent "Pasta, a Passion" book. 12 oz medium shrimp, peeled and deveined 12 oz bay scallops 2 cloves garlic, minced 1 teaspoon lemon zest 2 T olive oil Freshly ground black pepper 12 oz pasta shells 1 red bell pepper Salt 6 oz sugar snap peas Lemon Mayonnaise 1/2 C mayo 1/2 C sour cream 1 1/2 teaspoons freshly squeezed lemon juice 1 T minced flat leave parsley or cilantro Leaves from 1 large head of romaine lettuce, cut into thick shreds Lime or lemon wedges for garnish Mix shrimp, scallops, garlic, zest, oil and pepper in a bowl. Cover and refrigerate for 2 to 4 hours Cook pasta al dente, rinse in cold water Broil the pepper until the skin is blackened Put pepper in plastic bag and let sit for 10 minutes Remove skin from peppers and dice the peppers. Broil the shrimp and scallops until the shrimp are pink and scallops are opaque Cook the snap peas in boiling water for two minutes To make the mayonnaise, mix all ingredients in a large bowl Stir in the pasta, peppers, peas, shrimp and scallops Make a bed of Romaine, top with the salad, garnish with lemon or lime wedges Chow down like a bad dog!