This is a long term project, not the 20 minutes in the otherwise excellent "Pasta, a Passion" book. 

Ingredients

• 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 

Other

• Leaves from 1 large head of romaine lettuce, cut into thick shreds 
• Lime or lemon wedges for garnish 

Directions

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!