Peel, clean and remove the tails from the shrimp. Remove the muscle from the scallops (if taken whole from the shell) and pat the scallops dry with a paper towel. Pour 1/2 tsp of the oil into a small skillet and fry the garlic for 1 minute. Place the tomatoes in a plastic bag and press gently until squished. Add the tomatoes, marjoram and red chilli flakes to the garlic and cook, covered, for 8 minutes. Remove from the heat and mash through a sieve - a nice, spicy marinara sauce. Transfer to a saucepan, bring to a boil, remove from the heat, stir in the arrowroot slurry, return to the heat, and bring to a boil to thicken and clear, about 30 seconds. Stir in 1 tbsp of the lemon juice and keep the sauce warm. Cook the linguine according to package directions just before you go to the next step. Drain and keep warm. Pour 1/2 tsp of the oil into a large skillet and get it smoking hot. Add the shrimp, toss until an even pink throughout, then transfer to a plate. Pour 1/4 tsp of the oil into the same skillet on high heat and fry the scallops for 1 minute. Add the cooked shrimp, 1/2 tsp of the dill weed, the remaining 1/2 tsp of lemon juice and the roasted pepper strips. Toss well. To serve, make a small linguine nest in the middle of each serving plate. Arrange the scallops and shrimp inside and the vegetables around the outside. Spoon an even amount of sauce over each serving and sprinkle with the remaining 1/4 tsp of dill weed, the balsamic vinegar and freshly ground pepper.