Cooking time :
In a large bowl, marinate the scallops, kefir, shallot, red pepper and olive oil.
Keep in refrigerator for about 2 hours.
In a large plate, place in thin layers scallop slices lightly coated with kefir and pink pepper.
Season with Maldon salt and black pepper.
Garnish with red pepper, chives, lemon juice and olive oil.