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