• In a large stock pot, begin boiling water to cook pasta. Cook pasta according to package directions, about 9 minutes for al dente.
• Prepare the scallops by draining off any excess water. Pat dry with paper towels.
• To a large non-stick skillet, heat olive oil on high heat. Ann in the minced garlic. Also, add the fresh scallops and let sear on one side for about 2 minutes. Reduce heat to medium-high, turn the scallops and cook on the other side for another 2 minutes, or until cooked all the way through. Season with salt and pepper to taste. Be sure to not overcook. Transfer to a bowl and cover to keep warm while the sauce is being made.

For the creamy pesto sauce:

• In the same large skillet that you cooked the scallops, heat skillet on medium heat. Add the butter and melt. Add in the flour and whisk together. Cook for about 2 minutes over medium heat until the mixture (roux) begins to bubble. Pour in the chicken stock and whisk together until mixture thickens, about 2 minutes. Reduce the heat to low. Add in the pesto sauce, tomatoes and half and half. Stir together to combine well. Keep sauce on low until the pasta is done cooking.
• To the sauce, add the cooked and drained pasta and scallops. Toss everything together to coat with the sauce. Serve right away.