Scallops with Creamy Fresh Tomato Sauce and Pasta

2 pints cherry tomatoes
2T olive oil
1 generous pinch dried chopped garlic

Roast in oven at 400 for 30 minutes
remove and scrape all the good stuff into a sauce pan.

Cook the pasta according to package directions

To the tomatoes add:
1/2 cup 2% milk
1/2 cup chicken stock or
1/2 packet of seasoning from ramen noodles (chicken variety)
and 1/2 cup hot water from the pasta
Using a stick blender, puree the mixture until smooth, place on low heat to warm.

In a saute pan, add 2 T butter and 1T olive oil
Heat until the foam has dissapated
Add scallops (that have been thawed and patted dry)
sear on first side for two minutes
Flip and sear on the second side

Toss pasta with the sauce and place scallops alongside.