Bring a small amount of water and 1/4 teaspoon salt to boiling in a large saucepan. Add asparagus and pea pods. Cook, uncovered, for 2 to 3 minutes or until just crisp-tender. Drain vegetables. Rinse in cold water; drain again. Cover and chill for 1 hour or until serving time.
Heat oil in a medium nonstick skillet over medium-high heat. Cook scallops in hot oil for 2 to 3 minutes or until just opaque, turning once. Remove scallops from skillet; cover and chill for 1 hour or until serving time.
Combine sour cream, lime peel, lime juice, ground red pepper, and 1 teaspoon of the roe or caviar in a small bowl. Cover and chill 1 hour or until serving time.
Divide lettuce leaves between two dinner plates. Arrange chilled scallops and vegetables on lettuce leaves. Spoon sour cream mixture onto scallops and vegetables; sprinkle with remaining roe or caviar. Makes 2 main-dish servings.