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A Study in Social Dining: Table and its POLPO SCOTTATO
Table, located in Boston’s North End, represents a fundamental departure from the neighborhood’s traditional restaurant model. Its dining room is defined not by a collection of private tables but by a single, long, communal one. This architectural choice is the central pillar of the restaurant’s entire concept.
The service model is built on a prix-fixe, multi-course, family-style format. This structure removes a la carte choice and instead requires guests, who are often strangers to one another, to engage through the shared act of passing large platters of food. The experience is intentionally designed to be social and interactive.
A clear example of this philosophy is the POLPO SCOTTATO. The dish itself demonstrates significant technical skill. The octopus is seared at a high temperature, creating a smoky, crisp exterior while ensuring the interior remains exceptionally tender a difficult balance to achieve. However, its presentation on a large, communal platter is the key detail. The dish functions as a catalyst for interaction, requiring guests to serve themselves and each other.
This experience is the direct result of Chef Jen Royle’s specific vision. I learned that the concept was an intentional rejection of the standard, often isolating, dining format. Her goal was to replicate the social dynamics of a large, convivial family dinner, where conversation and sharing are as important as the food itself.
The name, Table, is literal. The physical table is the central apparatus around which the entire social experiment is constructed. It is not merely furniture it is the mechanism that facilitates the restaurant’s mission.
Table is a successful and precise execution of a clear social and culinary concept. It deconstructs the conventional restaurant experience and rebuilds it as a structured dinner party. Every element, from the seating arrangement to the family-style presentation of expertly cooked dishes like the Polpo Scottato, is designed to support a singular goal to use food as a means of turning strangers into dinner companions.
A Celebration of Italian Technique: Crafting Your Own Seared Octopus
To capture the vibrant elegance of Table’s Polpo Scottato at home, start with fresh octopus, a simple yet flavorful preparation, and authentic Italian inspiration. This dish showcases how a unique ingredient transforms into something sophisticated and deeply satisfying, much like Table’s thoughtful, from-scratch approach.
The key is tender octopus with a perfect sear. Source high-quality octopus check a trusted fishmonger in Siquijor and pair it with your favorite seasonings and fresh herbs. First, tenderize the octopus by slow-braising in simmering water with aromatics like onion, bay leaf, and lemon peel for about an hour. Slice into pieces, then sear in a very hot pan with olive oil until beautifully charred and lightly crisp. Serve immediately with a simple vinaigrette of olive oil, lemon juice, salt, and pepper, alongside boiled potatoes or fresh arugula.
Braising is essential skip it, and you risk a rubbery texture. Aim for a golden-brown exterior with a moist, flavorful interior. The aroma of sizzling seafood will reward your patience and care.
This dish is a tribute to classic flavors, patient technique, and the joy of creating something elegantly authentic. It’s a reminder that with quality ingredients and a few deliberate steps, you can bring the artistry of Table into your own kitchen.
Chef’s Notes: Seared Octopus with Carrot-Ginger Purée
• Poach octopus gently – Low simmer keeps the meat tender and prevents toughness.
• Make purée ahead – Carrot-ginger purée holds well overnight and reheats smoothly.
• Use reserved carrot water – Adds silkiness and helps adjust purée consistency.
• Add breadcrumbs to oil – Creates a sandy base that clings to potatoes for crunch.
• Sear octopus after poaching – Caramelized edges add flavor and visual appeal.
• Serve immediately – Keeps potatoes crisp and octopus warm.
• Swap carrots for sweet potatoes – Adds deeper sweetness and vibrant color.
• Finish with lemon oil or capers – Brightens the plate and balances richness.
• Pair with greens – Garlic spinach or a crisp salad rounds out the dish.
• Use squid or white fish if needed – Easier to prep and still works with the purée.
Seared Octopus with Carrot-Ginger Purée
Get ready for a show-stopping seafood dish that dazzles both eyes and taste buds! This seared octopus recipe layers tender tentacles over a silky carrot-ginger purée, paired with golden, breadcrumb-kissed potatoes. Perfect for impressing dinner guests or elevating a weeknight meal, it blends vibrant flavors with straightforward techniques. You’ll learn expert tricks for poaching octopus to perfect tenderness, whipping up a fragrant vegetable purée, and achieving that irresistible crispy potato “sand.” Ready to thrill your palate? Let’s dive in!
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Ingredients
- For the Octopus Poaching Stock
1.8 lb whole octopus cleaned (fresh or thawed frozen)
1 small yellow onion halved and unpeeled
1 celery stalk roughly chopped
3 dried bay leaves
Salt generous pinch
Enough water to fully submerge the seafood
- For the Carrot-Ginger Purée
2 cups peeled sliced carrots (about 6 medium carrots)
½ tsp ground ginger or 1 tsp fresh grated ginger
1 Tbsp olive oil
Salt to taste
- For the Crispy “Sandy” Potatoes
3 medium russet potatoes about 1 lb total, parboiled and cubed
⅓ cup sunflower oil or canola oil for frying
¼ cup fine breadcrumbs
Salt to finish
- Garnish
Small handful fresh parsley finely chopped
- Alternative Ingredients
Sunflower oil: substitute with canola or vegetable oil frying medium
Fine breadcrumbs: swap for gluten-free breadcrumbs or crushed almonds for gluten-free/sugar-free option
Ground ginger: use 1 tsp fresh ginger or galangal for brighter aroma
Octopus: replace with squid calamari rings or firm white fish fillets for a milder seafood twist
Celery: swap with fennel stalk for anise-like flavor
Parsley: use cilantro or chives for different herb note
Directions
- Preparation Poaching Prep – Begin by trimming any rough edges off the octopus and rinsing it under cold water. In a large stockpot, combine water, onion, celery, bay leaves, and a pinch of salt. Bring to a gentle simmer (~10 min) so flavors infuse. (Time: 15 min)
- Poach Octopus Gently – Lower octopus into simmering stock, ensuring full submersion. Poaching at low heat tenderizes without toughness; cook 20 min per pound, so about 35 min for 1.8 lb. Test tenderness by piercing with fork—when it slides through easily, remove and drain. (Time: 35 min) Optional: plunge into ice bath to stop cooking and ease slicing.
- Blanch Carrots Flavor Build – While octopus cooks, bring a pot of salted water to boil. Add sliced carrots and cook until fork-tender, about 12 min. Drain and reserve cooking liquid lightly for thinning the purée if needed. (Time: 12 min)
- Puree Carrots Smoothly – In a heatproof bowl, toss scalloped carrots with olive oil, salt, and ginger. Transfer to an immersion blender or food processor, adding a few tablespoons of reserved carrot water to create a silky texture. Purée until smooth, checking consistency—it should slowly coat a spoon. (Time: 5 min)
- Crisp Potato Cubes – Heat sunflower oil in a nonstick pan over medium-high heat (~2 min preheat). Stir a tablespoon of breadcrumbs into the oil to create a sandy base. Add pre-boiled potato cubes, frying until golden and crunchy, about 6 min, turning gently. Drain on paper towel, season with salt, and keep warm. (Time: 6 min)
- Sear Octopus for Color – Pat poached octopus dry and cut into bite-sized pieces. In a hot nonstick pan, add a splash of oil and sear tentacles until edges caramelize, about 3 min per side. This quick finish adds Maillard flavor and eye-appeal. (Time: 6 min)
- Plate Garnish Artfully – Spoon carrot-ginger purée into the center of each plate. Arrange seared octopus atop the purée, scatter crispy potatoes around, and sprinkle with chopped parsley. Serve immediately to preserve crunch and warmth. (Time: 5 min)
Equipment
- Chef’s Knife
- Cutting Board
- Dutch Oven
- Nonstick Pan
- immersion blender
- Mixing Bowls
- measuring cups and spoons
- colander
Notes
- • For perfectly tender octopus, maintain a gentle simmer—vigorous boiling can toughen the flesh.
• Carrot purée can be made a day ahead and reheated gently with a splash of cooking water.
• Serve alongside a crisp green salad or garlic-butter sautéed spinach to round out the plate.
• Add a drizzle of lemon-infused olive oil or a few capers for extra brightness if you like.
• Substitute sweet potatoes for carrots in the purée for a deeper sweetness and vibrant color.
Nutrition Facts
- Serving Size: 1g
- Calories: 550kcal
- Fat: 25g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 600mg
- Potassium: 1000mg
- Carbohydrates: 45g
- Fiber: 7g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 8000IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 3mg
FAQs: Seared Octopus with Carrot-Ginger Purée
How can I make the octopus more tender?
To achieve a perfectly tender texture, keep the poaching liquid at a gentle simmer rather than a rolling boil. Serving the dish on a beautifully set Table not only enhances presentation but also makes the dining experience more inviting, and a sturdy Table helps keep plating stable during service.
Can I prepare parts of this recipe in advance?
Yes, you can poach the octopus and make the carrot-ginger purée a day ahead, storing them in the fridge. When reheating, bring everything back to temperature before plating on the Table, and use the Table space wisely to arrange your garnishes without rush.
What’s the best oil to use for crispy potatoes?
Sunflower oil works well due to its high smoke point and neutral flavor. Once fried, the potatoes can be kept warm until you bring them to the Table, ensuring the Table presentation keeps the crisp texture intact.
How do I keep the carrot purée silky?
Blend the carrots while they’re still warm and add a little reserved cooking water until smooth. This creamy consistency shines when spooned onto a plate at the Table, especially if the Table lighting highlights the purée’s vibrant color.
Can I substitute the octopus with another seafood?
Yes, squid or firm white fish can be used for a milder flavor. Regardless of the protein, presenting it attractively at the Table can elevate the meal, and making sure the Table is set with the right plates enhances the visual impact.
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