Lightly spray a 9x13 baking dish with cooking spray
Heat oil in a large skillet over medium heat
Add onion and garlic and cook about 5 minutes
Add scallops and saute for about 5 minutes or until cooked through.
Add salsa, cilantro, lime juice, and cumin
Add cream cheese cubes and half of the Monterrey Jack, stirring until cheese is melted
Remove from heat and stir in shrimp
Divide the filling evenly between the tortillas, rolling them and placing seam side down in the prepared baking dish.
Top with any leftover sauce, then the remainder of the cheese
Bake 15-20 minutes or until lightly browned
Garnish with cilantro or parsley
This recipe is made with corn tortillas, which means it is gluten-free. You can, however substitute flour tortillas for a non-gluten free version.To roll corn tortillas without them splitting, put the tortillas on a plate and cover with a damp paper towel. Microwave on high for one minute. Keep the warm tortillas covered as you work with them one at a time, reheating if necessary.This recipe has cilantro, which can be replaced with parsley or left out if preferred.Although this recipe includes cooked salad shrimp, you can replace them with uncooked, peeled shrimp. If they are large, chop them coarsely, and saute them along with the scallops.You can use small bay scallops in place of the regular-sized scallops, and skip the chopping step.