Place scallops in a skillet, and add water to cover.
Bring to a boil, reduce heat, and simmer 3 to 5 minutes.
Drain and finely chop scallops.
Set aside.
Place spinach on paper towels, and squeeze until barely moist.
Set aside.
Saute garlic in 2 tablespoons butter in a large skillet, remove from heat.
Add scallops, spinach, walnuts, cheeses, egg, and seasonings, stir well.
Cut sheets of phyllo in half crosswise.
Working with one at a time, fold each half lengthwise into thirds, brush with melted butter.
Place 1 tablespoon spinach mixture at base of phyllo strip, folding the right bottom corner over to opposite edge, forming a triangle.
Continue folding back and forth into a triangle to end of strip.
Repeat process with remaining phyllo.
Place triangles, seam side down, on baking sheets.
Brush tops with 1/2 cup melted butter; bake at 375° for 12 to 15 minutes or until lightly browned.