Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavors. Preheat broiler. Line a rimmed baking sheet with foil. Rinse shrimp and scallops in cold water; drain well. Place shrimp and scallops on prepared baking sheet. Brush with the reserved 1/4 cup vinaigrette. Broil 3 to 4 inches from heat until scallops are opaque and shrimp are pink and cooked through, 4 to 6 minutes, turning once. Place cooked seafood in a medium bowl; cover and refrigerate until cold. To serve, divide seafood among 4 individual plates; pour vinaigrette over seafood. Sprinkle with green onions. If desired, garnish with additional lemon peel and fresh herbs. *Yield: 4 servings Vinaigrette yields about 3/4 cup. Per Serving: Cal. 210 (11%DV), Fat Cal. 54, Pro. 32g (64%DV), Carb. 6g (2%DV), Fat 6g (9%DV), Chol. 157mg (52%DV), Sod. 272mg (11%DV), Vit. A 60RE (5%DV), Vit. C 13mg (23%DV), Vit. E 2mg (11%DV), Calcium 76mg (8%DV), Iron 2mg (14%DV), Folate 21Ug (5%DV), Zinc 2mg (12%DV), Pot. 459mg (13%DV), Dietary Exchange: Meat 4