Looks very nice. I am having a hard time with the smoked pork belly mostly because in my mind it would over power the scallops a bit. Smoked pork is such a strong intense flavor.

mellowed with the sweet potato puree....Nice.

thanks guys, what flavour pork would you suggest to be served with scallops nicko?

I think I would use an un-smoked pork like pancetta. Recently I was at a restaurant that served mussels with smoked bacon (house smoked bacon) and I could barely taste the mussles the bacon over powered the mussles so much. That is what made me think the same might occur here. Not a criticism as I think you can go to ways the scallops can be the show piece of the dish (the main flavor) or they could be the canvas for the other elements. Either way is fine I don't think one is wrong or right.
You really have exceptional plating skills like something you would see in France. Really great work.