Melt 50g butter in a large saucepan.
Cook the chopped shallot and garlic for 2 to 3 minutes.
Add 500g parsnips, thyme, 1 tbsp honey, and 2 tsp curry powder and cook for 3 minutes.
Pour in 400ml vegetable stock and simmer for 10 minutes until parsnips are tender.
Blend the mixture until smooth and return to the pan.
Stir in 100ml cream and warm through gently.
Heat 1 tbsp oil in a pan and wilt 50g spinach with a little water.
Heat 2 tbsp oil in a separate pan until hot.
Sear scallops for 1 minute per side until cooked through.
Season scallops with salt and pepper and rest for a few minutes.
Divide spinach into bowls, pour in the soup, and garnish with scallops and cress.