3 cloves garlic, minced or pressed
2 tbsp. fresh parsley leaves
2 tbsp. white wine
1 tbsp. olive oil
1/8 tsp. ground black pepper
1 lb. sea scallops
1 tsp. cornstarch
2 tsp. lemon juice

Combine garlic, parsley, wine, oil and black pepper in 2 quart microwave-safe dish. Mix well with scallops and marinate in refrigerator 1 hour.

Microwave vented plastic covered scallop mixture on high (100%) for 2 minutes. Stir well and continue to microwave an additional 1-2 minutes or until scallops are opaque and cooked through. Stir cornstarch with lemon juice and set aside.

Use slotted spoon to transfer scallops to serving dishes. Stir cornstarch mixture into remaining cooking liquid and microwave, uncovered on high (100%) for 1 minutes. Stir briefly and microwave on High (100%) 1-2 minutes or until mixture thickens to a glaze. Spoon glaze over scallops and serve.