Season pork belly with a dash of pepper, salt and 1 tablespoon of sugar.
To assemble sauce: Combine 1/2 cup of berries and 2 tablespoons of sugar in a saucepan.
Cook on low heat until berries are broken down, for about 10 mins. Sprinkle 1 teaspoon of dill weed and a pinch of salt. Turn heat off and let it cool. Add lemon zest and mix in 1/2 cup of mayonnaise.
Heat pan with olive oil over low fire, sauté 12 slices of pork belly until lightly browned. Heat off and set aside.
In a frying pan, heat 2 tablespoons of olive oil over low heat, and sauté 12 pieces of scallops for 1 minute on one side, or until browned. Sprinkle salt and pepper before flipping over to the other side of the scallops.
Sauté other side for another minute. Drizzle 1 tablespoon of lemon juice over scallops. Transfer to dish and reserve.
Spread 2 tablespoon of butter on the sliced breads. Toast breads butter-side face down in a dry heated frying pan over low heat, till bread lightly browned and crisped. Repeat for all breads. Heat off.
To assemble open sandwich: Top the bread with the sauce. Place and crimp pork belly on it. Sit a scallop in the middle and top with a dollop of sauce and the shredded carrot. Garnish with parsley. Repeat the steps for the rest of the toasts.