Heat oil in 4-quart saucepan over medium heat. Add celery, leek and garlic. Cook until tender, stirring occasionally, 5 minutes. Add cumin; cook 1 minute.
Stir in tomatoes with their liquid, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover. Simmer 15 minutes to blend flavors. Stir in scallops and crabmeat; heat to boiling. Cook 3 minutes or until seafood is tender.
To serve, sprinkle chili with chopped cilantro. Serve over rice.
Makes 6 servings.