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1
Heat 1 tablespoon of the olive oil in a frying pan over medium heat.
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2
Add the scallops, shrimp and half of the garlic and cook, stirring occasionally, for 2 minutes.
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3
Season with salt and pepper.
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4
Remove the seafood from the pan, chop coarsely and reserve in a bowl.
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5
In the same pan, add the remaining 1 tablespoon oil, the onion and tomato and simmer for 10 minutes.
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6
Add the parsley, cilantro, cumin, paprika, cayenne, saffron, and the remaining garlic and season with salt and pepper.
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7
Continue to simmer until the moisture has evaporated, 10 minutes.
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8
Add the seafood and bread crumbs and mix well.
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9
Season with salt and pepper.
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10
Preheat oven to 375.
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11
Cut the phyllo crosswise into 4 equal strips, 4 inches wide.
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12
Cover with a slightly dampened towel until ready to use.
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13
Lightly brush 1 strip of phyllo with melted butter and place another one on top.
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14
Brush lightly with butter.
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15
Place a heaping teaspoon of filling along a short end.
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16
Fold in the sides and roll, forming a cigar shape.
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17
Brush lightly with butter.
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18
Repeat with remaining phyllo, butter and filling.
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19
Arrange the rolls on a greased baking sheet and bake until golden, 15 minutes.
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20
Serve immediately, garnished with lemon wedges.
