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
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!