Heat the butter over medium heat in a large pot until it sizzles.
Add the ginger and curry paste, stir for 30 seconds, then add the shallots and leek.
Sauté for 5 minutes or until the vegetables are softened.

Add the stock and stir.
Bring to a boil and simmer for 10 minutes or until the vegetables are tender.
Remove the pot from the heat, add the scallops, and cover the pot with a lid.
Let it rest for 2 minutes.
Add the cream and blend with an immersion blender until the texture is smooth.

For the garnish:
Put the mint and spinach in a food processor. Reduce to a puree.
Add the sour cream, 35% cream, and lime juice, and pulse again.
Place on top of the soup in a swirl.