Southwestern Seafood Egg Rolls

INGREDIENTS

• 1/4 pound bay scallops
• 1/4 pound medium shrimp, peeled and deveined
• 1 teaspoon minced garlic, divided
• 2 tablespoons olive or vegetable oil, divided
• 1 large tomato - peeled, seeded and chopped
• 1/4 cup finely chopped onion
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced fresh cilantro or additional parsley
• 3/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• dash cayenne pepper
• 1 pinch ground turmeric
• 1/4 cup soft bread crumbs
• 8 ounces phyllo dough, thawed
• 1/2 cup butter or margarine, melted