Spin-off of Nicole's Seared Scallops w/Red Pepper Sauce

1 cup of heavy cream
1/2 cup 1% milk
1 tbl minced garlic
1 large red bell pepper, finely chopped
Dash sugar
1/8 tsp white pepper
1 tbl lemon juice
3/4 tsp cajun seasoning
Scallops
Tilapia
Basil
asparagus, olive oil, salt/pepper, cayenne, garlic powder and balsamic vinegar
Steamed White Rice (our brown basmati) - with shredded basil

Sauce
Combine the bell peppers, heavy cream, half & half and sugar in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the Cajun seasoning, lemon juice, salt, white pepper, and cayenne pepper. Pour sauce into a blender and blend until smooth. Keep warm in pot on stove.

Directions
Season tilapia with salt and pepper. Slice basil into strips and place in middle of tilapia. Take a scallop and place on top of basil. Roll tilapia over scallop and pierce with toothpick to hold together. Complete with rest of tilapia and scallops.

Add garlic to pan and sear tilapia on all sides (about 2-4 minutes). Add red pepper sauce and simmer for about 5 minutes (until tilapia and scallops are done). 

Serve over steamed rice with side of asparagus (place asparagus on a plate with seasonings notated above. Place in microwave for 2 minutes and serve.