Blackened Scallops with Cheese Grits and Basil-Olive oil Succotash maureen2013-10-09T10:31:46-05:00October 9th, 2013| Share This Story, Choose Your Platform! FacebookTwitterLinkedInTumblrPinterestEmail About the Author: maureen Maureen C. Berry is a seafood cookbook author and watercolor artist passionate about all things nature. She's currently writing her memoir. In her downtime, she plays with Cooper, her wire fox terrier, and tries to play better guitar and piano.