In a small bowl, mix together garlic, parsley, white wine, vegetable oil, and pepper. Place scallops in a shallow pan and pour garlic mixture over all. Cover and refrigerate for about an hour. Stir together cornstarch, lemon juice, and water in separate bowl.
Pour scallop mixture into large skillet. Cook over medium heat until scallops are opaque. Remove scallops from pan; add cornstarch mixture. Stir until bubbly and thickened. Spoon sauce over scallops and serve over cooked rice or pasta.
