Stuffed Veal Roll-Ups with Fennel and Bread Crumbs

4.5 Good. Nice stuffing and sauce. Easy enough to make, but lots of clock time, much unattended. I made a half recipe with three scallops, two of which were smaller than asked. I wonder if French butchers cut their scallops thinner than American ones do. Mine didn't make 7-8" diameter; they were more or less rectangular with that as the longer dimension. I smelled the anchovies as the sauce was cooking, but they were not apparent in the finished dish. Think I'd just leave the bay leaves whole and remove them when serving. I used all 12 kalamata olives for my half recipe.