Coconut Squash Soup with Seared Scallops

Name: Coconut Squash Soup with Seared Scallops
Ingredients: 8 medium fresh or frozen sea scallops (8 to 9 ounces); Nonstick cooking spray; 2 medium leeks, trimmed and thinly sliced; 3 cloves garlic, minced; 2 slices minced fresh ginger root; 2 (14 ounce) cans vegetable broth; 2 pounds butternut squash, peeled and cut into 1-inch pieces (6 cups); 1 (14 ounce) can reduced-fat unsweetened coconut milk; ⅛ teaspoon cayenne pepper; ½ teaspoon ground coriander; ⅛ teaspoon salt; ⅛ teaspoon black pepper; ¼ cup pumpkin seeds, toasted (pepitas) (Optional); 2 tablespoons snipped fresh cilantro; 2 teaspoons finely shredded lime peel (Optional)