1. Combine lemon peel, the 2 tablespoons lemon juice, the 1 tablespoon olive oil, 1 teaspoon garlic, the 1/2 teaspoon salt and the 1/2 teaspoon pepper in medium bowl. Stir in shrimp and scallops; cover and refrigerate up to 1 hour.
2. For sauce, puree 3 tablespoons olive oil, the basil, lemon juice, garlic, salt, and the 1/4 teaspoon pepper in blender until smooth. Transfer to large bowl.
3. Grill seafood in batches in large grill pan over medium heat 2 to 4 minutes or just until cooked through. Toss seafood and hot pasta with Sauce in large serving bowl. Makes 6 servings.