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Gently crush the pink peppercorns using a mortar and pestle or the bottom of a skillet. Set aside.
Pat the scallops very dry with paper towels. Season both sides with salt. Place them uncovered on a plate and refrigerate for at least 15 minutes. Before cooking, pat dry again.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer without overcrowding. Cook without moving for 2–3 minutes until a deep golden crust forms. Flip and cook the other side for about 2 minutes more. Transfer the scallops to a plate and wipe the skillet clean.
Return the skillet to medium heat and add the remaining tablespoon of olive oil. Stir in the crushed peppercorns, shallot, garlic, and capers. Cook for 2–3 minutes, stirring often, until fragrant and softened.
Add the vegetable stock and lemon juice. Bring to a boil and let it reduce by about one-third, around 7–8 minutes.
Lower the heat and whisk in the butter a little at a time until smooth and glossy. Stir in the cream and lemon zest. Taste and adjust salt if needed.
Return the scallops to the pan and gently spoon the sauce over them. Warm for 1–2 minutes, just until heated through.
Serve immediately, garnished with chopped chives and extra lemon zest if desired.