raw liver just sounds like a pathogen-incident waiting to go wrong. plenty of ways to make liver more tasty, just do a net search.
my mother used to boil livers for the dogs and the smell of it was sickening. she also cooked it to DEATH. it was MANY years before i was willing to try it -- as pâté. it was like tasting all the earth's minerals woven through edible silk made of butter and cream.
i prefer chicken livers and rinse them, then soak them in yogurt or milk or cream. water in a pinch. change the water several times. poach in home-made chicken broth with a few cloves of garlic til the centers are just pink. whizz in the food pro with some dried thyme, butter, cream and cognac. salt and pepper to taste. i will sometimes add a prune or two in there. this freezes well and am now in a phase of eating it a few times per week. it tastes better the next day and i prefer it not refrigerator cold, so take some out about 30 minutes pre-meal.
and you scallop-haters are absolute weirdos! lol. living in new england i have access to the best and i swear could eat them everyday.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway