Heat oil in a large sauté pan over medium-high heat; add garlic, shallots, and scallops and cook until scallops begin to brown slightly. Add tomatoes and cook, uncovered, about 20 minutes.
Stir in sugar, sherry, TABASCO® Garlic Sauce and TABASCO® Habanero Sauce, then add shrimp, crabmeat, calamari, clams, dill, and olives. Cover and cook until clams open, about 4 to 6 minutes; reduce heat to a simmer and remove any unopened clams. Serve over hot pasta. Top each serving with feta cheese and a squeeze of fresh lemon.
Makes 6 to 8 servings.
Finalist in the third national TABASCO® Cook & Ladder® Competition. Submitted by Firefighter Thomas Papoutsis, Fairfax County Fire & Rescue, Virginia. Quantity of Tabasco sauces are a guideline. Adjust to your personal taste.